Monday, January 28, 2013

Vegetable Lentil Soup

This soup is great as its so versatile and can throw any vegetables you have laying around really... celery or chunks of potatoes would taste delicious also. This soup is of course full of nutrients & protein, has a ton of flavor, is filling,
and perfect for those cold winter days.

Vegetable Lentil Soup: (4 servings)
1 cup dried lentils, rinsed
5 cups water
1 can stewed tomatoes
1 tomato, diced
2 cups spinach, chopped
1/2 cup carrots, diced
1/2 frozen peas
1/2 onion, diced
1 bell pepper, chopped
1 garlic clove, minced
1 vegetable bullion cube, reduced sodium
1 tsp olive oil


  • Heat a large pot over medium heat. Add oil & toss in onions and garlic. Let saute for a few minutes until translucent in color.
  • Add in all the other vegetables and lentils. Pour in canned tomatoes, add bullion cube, and mix together to let simmer for a few minutes.
  • Finally, pour in water and add any other desired spices. Bring to a boil, then turn on low heat. Cover and let simmer for about 40 minutes. Lentils should be soft, if water looks too low, add in another 1/2 cup at a time. 
  • Serve alongside your meal or pair with some whole wheat bread for dipping. Enjoy!

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