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Lentil Soup Recipe

   
 

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     Lentil Soup

Category   Breakfast - Brunch
Sub Category   None

Ingredients
2 tbsp oil
2 cloves of garlic minced
2 small shallots diced - optional
3 large carrots sliced
4 stalks of celery sliced
1/4 tsp salt and pepper
4 cups of red potatos bite sized chunks
6 cups veggie broth
2 or 3 sprigs of thyme and rosemary
 
1 cup uncooked lentils
lots of parsley and spinach

Instructions
heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
Sautť for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if itís cooking too quickly.)
Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
dd your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if itís become too thick, or herbs for earthy flavor. Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional). Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.


Originally Submitted
11/18/2019





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