I love soup, and this year, my goal is to whip up some batches of soup this winter for some good, savory, homemade meals. I have a vegetable soup recipe that I love, and yesterday, I made a pot of lentil soup.
Boy, was it good! I am a huge fan of lentil soup, and this is a winner. It is really simple to make, only takes about an hour or so to cook. I chopped up an onion and two celery stalks, and then put those in my pot with half a 1-pound bag of frozen carrots. After cooking the veggies down, I added the lentils, water, vegetable broth and spices. Then, I left it to cook for about an hour.
The reason I mixed water and vegetable broth was because I only had enough broth for four cups. Next time, I will probably use all vegetable broth just because I prefer it to water. In any case, this soup was SO good!
This recipe made a ton of soup, so I have a lot of leftovers, which is what I had hoped for. I know what I’ll be having for lunches this week!
2 celery stalks
1/2 small bag frozen carrots
2 cups lentils
4 cups water
4 cups vegetable broth
1 can diced or crushed tomatoes
1 tsp. dried basil
1 tsp. dried oregano
2 cloves garlic, minced
1/4 cup olive oil
1. Chop onion and celery, and saute in olive oil with carrots.
2. When onions are tender, add garlic, basil and oregano and cook for 2 minutes.
3. Stir in lentils, and add water, vegetable broth and tomatoes. Bring to boil, then reduce heat and simmer for at least 1 hour.