VEGETABLE
LENTIL SOUP
This is a classic dish for serving on a cold winter night or crisp fall afternoon after a nice hike! Top with dairy free cheese, fresh avocado slices, & warm cornbread! This recipe is vegan & vegetarian friendly.
| Ingredients | Quantity |
|---|---|
| Olive oil | 3 tbs |
| Onion ( yellow) | 1 medium |
| Carrots | 3 ( peeled & chopped) |
| Celery | 2 ribs ( chopped) |
| Garlic | 5 cloves minced |
| Fire roasted diced- Muir Glen tomatoes | 1 28oz can |
| Vegetables of choice | 2 cups of fresh or frozen vegetables ( Broccoli, zucchini, yellow squash, or even add diced potatoes |
| Garbanzo Beans | |
| Dry Lentils | 1/2 cup |
| Spinach | 1-2 cups ( fresh or frozen) |
| Red wine | Splash |
| Vegetable broth | 4 cups |
| Water | 2 cups |
| Cayenne | pinch *optional |
| Thyme | 1 tsp |
| Rosmary | 2 tsp |
| Dill | 1/2tsp |
| Oregano | 1-2 tbs |
| Tony Cachere | pinch *optional - omit if you don't like spice |
Directions:
- Warm the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 5-6 minutes,
- Add the garlic and thyme, rosemary, dill, oregano. Cook until fragrant while stirring frequently, about 1-2 minutes. Add the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Add lentils, broth, and water.
- Add 1 teaspoon salt, pinch of cayenne, and tony chachere original seasoning ( optional if you do not want the spice these two give the soup). Season with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to simmer.
- Cook for 1 hour. Remove the lid and add the beans ( rinse and drain the beans prior to adding) and the fresh spinach. Continue simmering for an additional 10 to 15 minutes. The longer the soup sits and simmers, the better it tastes ( Diane's tip).
- When the flavor is just right, remove the pot from heat. Stir in 1 teaspoon lemon juice.
- Serve & Enjoy!
Tips & Tricks:
Feel free to add different types of beans to really spice it up! We love using a bag of frozen vegetables when we are short on time. It makes the soup quick, and easy. We don't have to wash and chop 4 different types of vegetables. Remember, if you can't get it fresh, frozen is just as good. Go for what is on sale and in season. We love making this on Sunday and having it for the whole week. This makes dinner/lunch easy, quick, and healthy during the week. Soups are fantastic for those days you have so much to get done and cooking isn't really something you have time for. Set it on simmer, let it cook, and go do all the other items on your to-do list!
Vegan toppings: Go veggie Parm & Go Veggie Mozzarella shreds are our favorite toppings!
*Click the links on the underlined ingredients to see what brands we specifically recommend/use
Did you try this recipe? Continue the conversation below. Drop us a comment/question and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
