Easy Lentil Soup
(makes 6 servings)
Ingredients
2 cups green lentils, rinsed
3 cups water
4 cups vegetable broth
1 onion, diced
2 carrots, chopped
2 ribs celery, diced
1lb butternut squash peeled and cut into cubes
8oz yikon gold potatoes, cubed
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon crushed rosemary
1 teaspoon thyme
3 bay leaves
4 cloves garlic, chopped
14.5oz can fire roasted crushed tomatoes
salt and pepper to taste
2 teaspoons red wine vinegar
Directions
Place lentils, water, broth, and all the ingredients up to and including the bay leaves into a large pot and stir well. Bring to a boil while stirring, then cover the pot, lower to a low heat and cook until the lentils are tender (about an hour). Add water if the soup begins to dry out.
Add the garlic, salt, pepper, and tomatoes, and taste the soup. Add more seasoning if necessary. Cook uncovered for 15 minutes, stirring the bottom often. Remove the bay leaves and stir in the vinegar just before serving.
Enjoy!
Recipe adapted from Chow.com
Ingredients
2 cups green lentils, rinsed
3 cups water
4 cups vegetable broth
1 onion, diced
2 carrots, chopped
2 ribs celery, diced
1lb butternut squash peeled and cut into cubes
8oz yikon gold potatoes, cubed
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon crushed rosemary
1 teaspoon thyme
3 bay leaves
4 cloves garlic, chopped
14.5oz can fire roasted crushed tomatoes
salt and pepper to taste
2 teaspoons red wine vinegar
Directions
Place lentils, water, broth, and all the ingredients up to and including the bay leaves into a large pot and stir well. Bring to a boil while stirring, then cover the pot, lower to a low heat and cook until the lentils are tender (about an hour). Add water if the soup begins to dry out.
Add the garlic, salt, pepper, and tomatoes, and taste the soup. Add more seasoning if necessary. Cook uncovered for 15 minutes, stirring the bottom often. Remove the bay leaves and stir in the vinegar just before serving.
Enjoy!
Recipe adapted from Chow.com
Source: 12Tomatoes