When I first heard about the Empty Bowls, seventeen years ago, it was something that I simply had to do. The organizers were keen to have a Vegetarian or Vegan Soup balance the many soups being made for the event. That was when I was able to resurrect the Lentil soup I learned “back in the day” at Periyali Restaurant in New York City. The consulting chef, Victor Gouras, was one of the best cooks I have ever met. He coaxed great flavor out of everything he touched and was adamant that soup should be started with water and not chicken stock. This soup is so tasty! I am sure you will agree with Victor. And it just happens to be Vegan, so everyone is happy 🙂 – Chef Joe Scully
Recipe:
1 each Red Peppers
1 each Green Peppers
1 each Large carrot (peeled)
1 stalks Celery, chopped
1 each Yellow Onion
½ tbsp. Garlic, minced
½ cup Extra Virgin Olive Oil
1 each 6 ounce can Tomato paste
3 Cups Lentils
2 each Bay Leaves
to taste Various Herbs
6 Cups Water
to taste S&P
to taste Balsamic Vinegar
Method: Finely dice vegetables, sauté in olive oil. Add tomato paste. Add lentils. Cook for 45 minutes or until done.
