Chunky Vegetable Lentil Soup

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Chunky Vegetable Lentil Soup

My favorite local vegetarian restaurant has a lentil soup on their regular menu. I ordered some for takeout the other day.  It was so delicious and satisfying but was a bit pricy for a bowl. This soup that I came up with today is very similar to what I ordered from the restaurant, but you can save a lot of money and keep enjoying it for a few days if you make at home!

Ingredients:

1 Tbsp extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced
2 carrots, quartered and sliced
1 large sweet potato, diced (about 9 oz/250 g)
2 cups kale, chopped
2 tsp paprika
1 tsp Italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano)
1.5 cups French green lentils, rinsed, soaked for 2 hours and drained
6 cups  water (or vegetable soup stock)
1 15 oz (425 g) canned crushed tomatoes
3 Tbsp gluten-free tomato paste
1 tsp salt

Instructions:

  1. In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
  2. Add minced garlic and sauté 2 more minutes.
  3. Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
  4. Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.)
  5. Add salt, infuse love and serve!

Servings: 8

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