Lentil Soup Ingredients 2 or 3 tablespoon olive oil 1 medium celery stalk, small dice 1/2 bag of mini carrots diced 1/2 medium yellow onion, small dice 1tsp chopped garlic or garlic powder Salt if needed 1/4 tsp of black pepper 2 or 3 cups of water 1 quart low-sodium vegetable broth or chicken broth 1 (15-ounce) can diced tomatoes with their juices 1 1/4 cups lentils (any color except red), rinsed about half a bag 1 bay leaf (if you have it) 1/2 of basil and or mediterranean oregano (if you have it) If you dont have all the spices add a can of Amys lentil soup 1 teaspoon of red wine vinegar (if you have it) Spinach leaves (about 1/2 a bunch or box) 1) Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper if desired 2) Add the water, broth, tomatoes with their juices, lentils, bay leaf, and basil/oregano and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft. 3) Taste and season lightly to desire then stir in the vinegar. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot. I think I covered it all. I never use the vinegar not sure why a recipe said to add this.
Posted on: Sat, 10 Jan 2015 18:32:36 +0000
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