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Lentil Soup
Ingredients
1 onion, diced.
3 carrots, diced.
2 ribs celery, diced.
4-5 cloves of garlic, minced.
2 cups dry lentils (green or brown), rinsed.
15 oz. can of diced tomatoes.
4 cups vegetable broth *see note below.
3 cups water.
1 1/2 teaspoons cumin.
2 bay leaves.
1 teaspoon paprika.
1/2 teaspoon salt or more to taste.
*Note: If you do not have vegetable broth, you may use 4 cups water + 4 teaspoons vegan beef seasoning.
Preparation
In a large stockpot, sauté the onion, carrots, and celery in a small amount of water over medium heat. (about 7 min.)
Add garlic, cumin, salt and paprika. Sauté 1 min. more.
Add broth, water, tomatoes, lentils and bay leaves.
Bring to a boil.
Reduce heat, cover and simmer 40 min. or until lentils are tender.
Remove bay leaves prior serving.
Optional: Add 4-5 oz. chopped spinach during the last few minutes of cooking.
Printable version
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