Lentil Soup (V, V+, GF)
November 14, 2019
Ingredients
- 1 1/4 cups lentils (I use red lentils)
- 64 ounces of vegetable broth
- 4 tablespoons of olive oil
- 2 teaspoons of chopped garlic
- 2 stalks of celery chopped
- 3 carrots chopped
- 2 medium onions chopped (red or white are fine)
- Salt and pepper to taste
- 28 - 29 ounces of petite diced tomatoes
- 1 teaspoon diced or dried oregano
- 1 teaspoon diced or dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 5 ounces baby spinach (optional)
Directions
- Step 1 Dice the onions, celery and carrots.
- Step 2 Drizzle oil into a large pan and add the garlic to saute.
- Step 3 Then add the diced vegetables and salt and pepper and continue to saute stirring frequently and add more oil as needed (may be 7 to 10 minutes).
- Step 4 Remove from heat briefly and add the lentils, the diced tomatoes and half of the vegetable broth. Return to medium heat and stir ingredients and allow this to cook down for 20 minutes (checking and stirring occasionally).
- Step 5 Next add the rest of the vegetable broth and add the rest of the seasonings, stir and heat through. Then serve in bowls for a delightful, deeply flavorful and hearty soup!
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