VEGETARIAN LENTIL SOUP

July 3, 2016

 

Yes, I'm still in warm soup mode, I am very much looking forward to some chilled summer soups.  My son has been nagging me for Gazpacho all winter.  

 

I opted for a lighter vegetarian Lentil Soup.  Not only was it tasty, easy to cook, but relatively inexpensive too!  

 

INGREDIENTS:

3 cups dried lentils, rinsed  (I used orange and brown)

7 cups of water or vegetable stock

2 tsp. salt

2 tsp. minced garlic

1 cup chopped onion

1 cup celery, chopped

1 cup carrots, chopped

1 can of chopped organic tomatoes

2 TBS. Red Wine

2 TBS. Lemon Juice

1 TBS. Honey

1 TBS. Apple Cider Vinegar

1 TBS. Thyme

 

DIRECTIONS:

In a large soup pot, water saute your carrots, onions, and celery until onions are translucent. 

 

Add in the garlic, lentils, tomatoes, and water/stock, and salt.

 

Bring to a boil, reduce to a simmer, and cook about 30 - 45 minutes until lentils are tender, but not mush.  

 

Add in wine, lemon juice, and honey.  Adjust seasoning with salt and pepper.

 

Enjoy!  

 

CLICK TO PRINT

 

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