Lentil Soup
by Rachel Gaewski • featured in Get Plenty Of Protein Without Meat Or Dairy
Ingredients
for 5 servings
-
2 tablespoons olive oil - 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 potatoes, diced
-
15 oz diced tomato, 1 can (425 g) -
2 cups dried lentil (400 g) -
8 cups vegetable broth (1.8 L) - 1 bay leaf
-
½ teaspoon cumin - salt, to taste
- pepper, to taste
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Preparation
- In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
- Add carrots and potatoes, and sauté for 3 minutes.
- Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
- Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
- Remove bay leaf and add salt and pepper to taste.
- Enjoy!
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Tips
1 of
5
-
Coco Blue
Doesn’t tell you to soak beans, before cooking, so you don’t get gas! Will add more potatoes and carrots. I used stock instead of broth for more flavor.
2018-07-24T06:04:53Z Helpful (25) -
Shannon Grell-Aird
I added more cumin, some dried basil, paprika, and cayenne pepper. Used an immersion blender at the end to give it some body. Turned out really well!
2018-09-24T06:36:25Z Helpful (9) -
Klaudia Ramirez
You can add sausages :)
2018-06-14T18:46:56Z Helpful (9) -
Hana Gruzman
Came out very good 😍 recommend adding more water because the lentils soak up most of it and there's not a lot of liquid left
2018-11-20T15:49:19Z Helpful (5)
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