Red Lentil Vegetable Soup
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 45 minutes
- Yield: Serves 4 1x
- Category: Soup & Salad
- Method: Stovetop Simmer
- Cuisine: American
Scale
Ingredients
- 5 1/4 – 6 cups homemade chicken stock
- 1 1/4 cup red lentils
- 1 large garlic clove, minced
- 1/2 large onion, minced
- 1 tsp salt
- 1 tsp pepper
- 1 large bell pepper, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 1 cup chopped tomatoes (or one 15 oz can diced tomatoes with juices)
- 4 oz mushrooms, chopped
- 1 cup chopped green beans
- 1/2 bunch fresh spinach
- 1 Tbsp tomato paste
- 1 Tbsp dried parsley
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- salt & pepper, to taste
- 2 cups rice, prepared according to package directions (optional)
- 1/4 cup cilantro (optional)
Instructions
- Combine 5 cups stock, lentils, garlic, onion, salt and pepper in a large pot and bring to a boil.
- Meanwhile, start chopping the other vegetables and add to the pot as they’re ready.
- When the pot reaches a boil, reduce to a simmer.
- Finish chopping all the vegetables and add them to the pot. Add the tomato paste and dried herbs and cover the pot, stirring every 10-20 minutes or so until the lentils have broken down, 60-90 minutes.
- This is a thick soup, but there should be about 1/2″ liquid covering the vegetables at all times, so add additional stock as needed.
- Serve with hot rice, pasta noodles or as-is, with optional cilantro as garnish.
- Soup is amazing fresh out of the pot, but somehow becomes super amazing the next day. Enjoy!
Keywords: red lentil vegetable soup
Find it online: https://dontwastethecrumbs.com/red-lentil-vegetable-soup/
