While we’re back to warm weather in Central Texas at the moment, I’m sure it will get cold again… eventually. This made a hearty soup earlier this week when the temperatures were a little cooler.
Vegetable Lentil Soup
Adapted from “Easiest Black-Eyed Peas and Lentil Soup” in 1001 Low-Fat Vegetarian Recipes by Sue Spitler
3 medium organic carrots, sliced thinly
3 stalks organic celery, sliced
1 medium yellow or white organic onion, diced
4 cloves organic garlic, minced
2 tablespoons organic olive oil
8 cups organic GF low sodium vegetable or chicken broth*
2 cups filtered water
2 teaspoons dried organic thyme
1.5 teaspoons dried organic marjoram
1 teaspoon dried organic oregano
2 teaspoons sea salt
1 teaspoon organic black pepper
1 organic bay leaf
1-15 ounce can organic white beans or black-eyed peas
1.5 cup dried organic lentils (I used a combination of red and brown)
1-15 ounce can Muir Glen organic diced tomatoes
2 cups packed organic greens, cut in small pieces (chard, kale or collard greens work well)
Sauté carrots, celery, onion, and garlic in oil in large pot for a few minutes until they soften a bit (or stick to the pan… that’s my signal it’s time to move on to the next step). Add broth, water, herbs, beans, lentils, and tomatoes. Cook over medium heat until the carrots and lentils are soft (45-60 minutes). Stir in the greens and allow to cook for 5-10 minutes until the greens are done. Discard bay leaf before serving.
Makes about 4 quarts.
*If making this vegan, obviously choose the vegetable broth rather than the chicken broth.