Lentil Soup

Lentil Soup

November 29, 2016
Course
Serves 6

This lentil soup becomes creamy when the lentils and the potatoes soften.  You won’t realize how much fiber you are getting in this tasty soup.


Ingredients

  • 2 Tablespoons
    olive oil
  • 1
    onion, chopped
  • 2
    carrots, chopped
  • 2
    celery stalks, chopped
  • 3
    medium potatoes, unpeeled, and cubed
  • 2
    bay leaf
  • 2 Cups
    lentils, uncooked and rinsed
  • 1/2 Teaspoon
    thyme
  • 1/2 Teaspoon
    oregano
  • 5 Cups
    vegetable broth
  • 3 Cups
    water

Instructions

  1. In a large soup pot, heat olive oil over medium- high heat.
    Add onion, carrots, celery, and potatoes. Cook for 7-8 minutes or until tender. Add bay leaves, lentils, thyme and oregano. Cook for a few more minutes. Add vegetable broth and water, bring to a boil. Reduce heat to low and let simmer, covered for another 45 minutes, until lentils are soft and fall apart.

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