| Lentil Vegetable Soup |
Servings: 3 - 4
Ingredients:
| • Oil, canola | 1 Tbsp | |
| • Onion, diced | 1/2 medium | |
| • Vegetable broth | 2 cups | |
| • Water | 3 cups | |
| • Lentils, brown or green | 8 oz, 1¼ cups | |
| • Potato, red or gold | 2 medium | |
| • Carrot | 1 medium | |
| • Tomato, diced | 1/2, 14.5 oz. can | |
| • Garlic | 1 cube Dorot or 2 cloves |
|
| • 21 Seasoning Salute | 1 tsp | |
| • Pepper | 1/4 tsp | |
| • Salt | 1 tsp | |
| • Spinach, frozen | 1 cup | |
| • Lemon juice (optional) | 1 Tbsp | |
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Directions:
- Dice the vegetables - potato, carrot and onions.
- Wash the lentils - Put lentils in a strainer and pick out any debris or bad lentils. Rinse thoroughly.
- Sauté the onions - In a 4-quart Dutch oven, heat up 1 Tbsp of oil (4), sauté the onions until translucent.
- Add in the broth, water, lentils, vegetables (except for the spinach) and spices (except for the salt). Bring to a boil then reduce heat to a simmer (2). Cover and cook for 30 minutes.
- In the last 10 minutes, add in the spinach and the salt.
- When done, add in a squeeze of lemon.
Notes:
Serve with Artisan bread or Whole Wheat bread.
Many different vegetables can be used in a soup. Celery, green beans, red bell pepper, zucchini (add only in the last 10 minutes) and peas are other options that can be included. In place of the spinach, Swiss chard, collards or kale can be used.
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