Wednesday, September 19, 2012

Lentil and Vegetable Soup

This is a hearty soup. When I make it I puree a little bit of it for my kids and they love it that way (even the super picky one kinda likes it). For grown ups I keep it chunky. This is comfort food, like vegan chicken soup. Oh yeah, and it's fat free.

1 c. dried lentils, sorted and rinsed
1 c. water
8 c. vegetable broth, separated
2 tsp. sea salt, separated
3 bay leaves
1/4 c. tomato paste
1 tsp. dried oregano
1/4 tsp. fine black pepper
1 yellow or white onion, diced
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 small leeks (white parts only), sliced or 1/4 a small green cabbage, thinly sliced
2 cloves garlic, minced

1) In a large soup pot add the lentils, 1 c. water, 4 c. vegetable broth, 1 tsp. sea salt and 3 bay leaves. Bring to a boil, reduce to a simmer and simmer, covered, for 20 minutes.

3) Add the remaining ingredients, return to a simmer and continue to simmer, covered, for an additional 30 minutes.

This makes a big pot of soup, about 8 (or so) servings

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