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
7
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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 (33) -
Klaudia Ramirez
You can add sausages :)
2018-06-14T18:46:56Z Helpful (10) -
camali
I used an 8oz can of tomato sauce instead of diced tomatoes, and chicken broth instead of vegetable and it was amazing!! I’ve made this recipe several times already and it does not last long!
2018-10-08T03:28:18Z Helpful (9) -
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)
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