This is am easy, healthy recipes for Vegetable Lentil Soup…Well, kind of a recipe…I don’t measure, so it is mostly approximations.
And…You can use any vegetables you wish. It is completely up to you!
I used what I had on hand…
Carrots, cabbage, celery, onions and garlic (which you just have to have in order to flavor the soup), and zucchini.
Just remember you need to have a liquid base to your soup. Mine is canned tomatoes and water, but you could use vegetable, beef or chicken stock.
First I chopped my carrots, onions and celery. I included the leaves of the celery stalks, due to their added taste and nutrients.
I sautéed them in about a tablespoon of organic canola oil…about 5 minutes, or until tender, over medium heat.
Next, I chopped the zucchini and added it to the sautéed veggies. You can add any other soft veggies to the mix at this point…corn, green beans…whatever you chose.
I crushed my garlic (I used 4 cloves!). LOVE my Pampered Chef Garlic Press!!! Don’t do this until you are almost ready to add your liquid, or the garlic may turn bitter.
I added my canned tomatoes, 4-5, or maybe 6 cups of water (I told you I don’t keep track…haha!), and a can of tomato paste for a little thickness.
Gave it a good stir…
Then added my salt and herbs.
1 Tbsp of seal salt (nothing I used had added salt…you may want to check your labels before using that much…especially if you are using stock)1 Bay leaf, 1-2 tsp thyme, 1 tsp oregano 2 tsp basil and a generous grinding of black pepper.
Stir a bit more…
I let everything come to a boil, then added about 3/4 cup of lentils, which was what I had left in my bag.
Lastly, I chopped and added half of a medium head of cabbage.
I covered the pot, reduced the heat to low, and let it simmer for about an hour.
Super easy, super healthy, and VERY filling!
Make yourself a bowl tonight!