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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!


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