Vegetarian Cooking for Everyone by Deborah Madison is one of the first vegetarian cookbooks I owned. It was a gift in .. 1996, I think. And even now as a vegan I use it on a regular basis.
This time I cracked it open for a lentil soup variation, Lentil Minestrone. The only veganizing the recipe requires is to replace the parmesan with a vegan version, or just omit it. This soup straddled the line between a minestrone and a straight up lentil soup. It hinted at Italian seasoning without the obvious oregano and basil. I’m always a fan of something that cooks in one pot and can be a meal in a bowl. With lentils, pasta and a nice veggie assortment this one meets my meal in a bowl needs.