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2 tablespoons olive oil1 1/2 cups finely diced white onion1 1/2 cups finely diced leek3 cups finely diced carrot1 cup finely diced celery1 cup finely diced red pepper1 cup finely diced mushroom4 cloves chopped garlic1 tablespoon hot chili powder, Mexican style2 teaspoons cumin2 teaspoons coriander seeds2 cinnamon sticksSalt and pepper1/2 cup raisins2 cups chopped red tomato1 1/2 cups green lentils1 1/2 cups barley3 cups vegetable stock4 packages firm, well-drained premium tofu, cut into 1/4 inch pieces1/2 cup (2 ounces) Wisconsin cheese of your choice, grated or shredded: pepato, white cheddar, smoked gouda, asiago or monterey jack with salsa
Heat olive oil. Add all the vegetables and seasonings, including the cinnamon sticks. Cook lightly for five minutes. Season with salt and pepper. Add raisins, tomato, lentils, barley and stock. Simmer slowly until the lentils are cooked almost through. Remove cinnamon sticks. Sprinkle with cheese.
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Cheesemaker's Vegetable Soup
Onion Soup with Two Cheeses
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