Hearty Red Lentil Soup
Modified from a split pea soup recipe, this is a family favorite and easy to make!
4 garlic cloves, minced
1 large onion, diced
2 cups diced carrots
2 cups diced celery
1 lb red lentils
10 cups vegetable broth
2 bay leaves
1 Tbsp fresh Thyme (1/2 portion if you use dried)
1 tsp salt
1/2 tsp black pepper
Saute garlic, onions, carrots and celery in a small amount of olive oil for about 5 minutes. Add remaining ingredients and cook for 45-60 minutes until lentils are tender; watch liquid add more if needed. Leave the soup chunky, or use an emulsion blender to process to a blended texture soup. If you blend...be sure to REMOVE the bay leaves FIRST :)
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4 garlic cloves, minced
1 large onion, diced
2 cups diced carrots
2 cups diced celery
1 lb red lentils
10 cups vegetable broth
2 bay leaves
1 Tbsp fresh Thyme (1/2 portion if you use dried)
1 tsp salt
1/2 tsp black pepper
Saute garlic, onions, carrots and celery in a small amount of olive oil for about 5 minutes. Add remaining ingredients and cook for 45-60 minutes until lentils are tender; watch liquid add more if needed. Leave the soup chunky, or use an emulsion blender to process to a blended texture soup. If you blend...be sure to REMOVE the bay leaves FIRST :)
Print recipe
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