Lentil Soup

I went to the farmers market while my husband was out golfing. This of course led to me coming back with a ton of stuff that I probably did not need.  Since I had a bunch of veggies to use up, I decided to make a lentil soup. I figured most veggies would be good with lentils and soup is perfect when you don’t have a lot of time. This soup ended up being so easy to make. It took me an hour but more than half of the time was inactive cooking time.  I hope you enjoy this simple and healthy recipe!

Feeds 4-6 fans

The Players:

1 cup of lentils rinsed

1 tbs olive oil

4 medium to large green onion bulbs (white part) diced (Can substitute 1 cup of diced yellow onion)

1 green onion (green part) sliced

4 garlic cloves minced

2 carrots peeled and chopped

3 stalks of celery chopped

3-5 leaves of kale de-stemmed and chopped

1 plum tomato diced

1/2 to 1 tsp fresh minced jalapeño*

3-5 sprigs of fresh or dried thyme

4 cups vegetable stock

2 cups water

¾ tsp cumin

¾ tsp coriander

¼ tsp salt

Pepper to taste

About 1 tbs better than bouillon or to taste

The Game Plan:
 

Heat a dutch oven or large pot on medium heat with olive oil in it. Add all the vegetables but the green parts of the green onion and the tomato. 

Let the veggies cook while stirring occasionally for about 8 minutes or until softened. Season the vegetables with salt, pepper, thyme, cumin, and coriander.  

 

Add jalapeño, broth, water, tomato, green parts of green onion, and lentils.  
 

Place heat to medium high and bring to a boil. Once the soup is boiling give it a stir and bring the temperature down to medium low.
 

Cover and let simmer for 45 minutes or until the lentils are cooked through. Now that everything is cooked through, add the better than bouillon a little at a time while tasting the soup because it can get very salty.
 

 

 Re-adjust any other seasonings if needed. Enjoy!