LENTIL SOUP
“Happy New Year” - Easy Delicious Lentil Soup!
By Laura Weiss
(Makes 6-10 servings)
Ingredients
2 teaspoons of olive oil (optional)
4 cloves of garlic, minced or 1 tablespoon of minced garlic
1 cup of chopped onion (1 medium to large onion)
1 cup of chopped carrots (3-4 carrots)
2 stalks of chopped celery
6-8 cups of water or low sodium vegetable broth
1 14 oz. can of diced or crushed tomatoes OR approximately 2-3 tablespoons of tomato paste
1 15-20 oz. package of brown or green dry lentils (rinsed twice)
½ teaspoon ground cumin
1 tablespoon of wine vinegar OR sherry OR squeeze some lemon juice
¾ teaspoons salt
½ teaspoon pepper
Dash of liquid smoke (optional)
Dash of cayenne pepper (optional)
Handful of spinach or kale (optional) after the soup is cooked
***
In a big pot, brown garlic in oil (or a little vegetable broth) and soften onions (2 mins)
Add carrots & celery/soften for 5-7 minutes
Add all the vegetable broth, tomatoes, cumin, and lentils
Bring to boil, cover/simmer for 35-40 minutes until lentils are soft
Lastly, add vinegar/sherry or lemon, salt, pepper, and the optional dashes of liquid smoke and cayenne
I like to use an immersion blender for about 10 seconds to slightly blend/smooth/ thicken the soup.
Add optional spinach or kale and enjoy!
This same recipe CAN be done in a 6 qt Instant pot.
*Make sure you do not fill your instant pot more than ½ full.
10 mins on high and then let the pressure release naturally. Easy breezy!