As the equinox bears down upon us and the leaves start to turn, my appetite craves anything of the soup variety. The Classic Lentil stew is my most favorite soup from my vegan cookbook and even carnivores would agree it’s wholly satisfying. I do a few tweaks. I use an entire bunch of parsley since saving it is pointless for me and the juice of half a lemon. I also use a 28 oz can of tomatoes since I like it a bit more tomatoey. I like to make my own stock because it’s easy, fast, cheap and ends up tasting to your preference. I find a lot of store bought stocks and broths are too “carroty” and therefore too sweet. I like mine celery and onion based, heavy on the bay leaf. Oh, and salt to taste. The recipe isn’t salty enough for me. And I also suggest cooking it longer; until the potatoes are almost melting. Adding a tablespoon of sugar doesn’t hurt either if you want to cut the tomato acidity.
