Lentil Soup

AuthorGeo FoodsCategory

Ingredients

 2 tbsp olive oil
 1 ½ cups diced carrots (3 medium)
 1 ½ cups diced yellow onions (1 medium)
 1 ½ tbsp minced garlic (4 cloves)
 4 cans vegetable broth
 2 cans diced tomatoes
 1 ¼ cups dried brown lentils , rinsed and picked over
 1 ½ tsp dried basil
 ½ tsp dried oregano
 ½ tsp dried thyme
 • Salt and freshly ground black pepper
 1 ½ cups diced zucchini (1 medium)
 2 cups packed chopped kale or spinach
 1 tbsp fresh lemon juice
 • Parmesan cheese , for serving (optional)

Preparation

1

1. Heat olive oil in a large pot over medium-high heat.

2. Add carrots and onions and sauté 2 minutes then add garlic and sauté 2 minutes longer.

3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.

4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.

5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.

6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).

7. Serve warm with parmesan cheese if desired.

Related Recipes

Ingredients

 2 tbsp olive oil
 1 ½ cups diced carrots (3 medium)
 1 ½ cups diced yellow onions (1 medium)
 1 ½ tbsp minced garlic (4 cloves)
 4 cans vegetable broth
 2 cans diced tomatoes
 1 ¼ cups dried brown lentils , rinsed and picked over
 1 ½ tsp dried basil
 ½ tsp dried oregano
 ½ tsp dried thyme
 • Salt and freshly ground black pepper
 1 ½ cups diced zucchini (1 medium)
 2 cups packed chopped kale or spinach
 1 tbsp fresh lemon juice
 • Parmesan cheese , for serving (optional)

Directions

1

1. Heat olive oil in a large pot over medium-high heat.

2. Add carrots and onions and sauté 2 minutes then add garlic and sauté 2 minutes longer.

3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.

4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.

5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.

6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).

7. Serve warm with parmesan cheese if desired.

Lentil Soup

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