LENTIL SOUP

This lentil soup recipe has always been my most popular soup - both in my home and with all of you! Especially during the colder months, I make it nearly weekly.

Lentil soup can be thin and great as a side dish but I like it hearty with big pieces of potatoes, zucchini and tomatoes. It’s a complete meal that I love to serve alongside a salad and sometimes some crusty, warm bread.

Lentil soup comes together quickly and will last for a few days in the refrigerator, making it great for lunches and leftovers as well. That’s my kind of meal! :)

Lentil Soup is quite possibly my favorite soup!

Lentils, veggies, and heat!

INGREDIENTS

1 quart vegetable or chicken stock

1 quart water

2 cups red lentils – rinsed

1-2T olive oil

2-4 strips of Kombu (sea vegetable)

1 onion

3 cloves garlic

4 carrots

4 stalks celery

1/2 pound potatoes

2 zucchini

1 28oz. can diced tomatoes

2 teaspoons salt

1 teaspoon cumin

2 bay leaves

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon cayenne pepper (optional)

DIRECTIONS

Bring the first 5 ingredients to a boil and allow those to cook for 45-60 minutes. Stir occasionally to preventing the lentils from sticking to the bottom.

Finely chop the onions, garlic, carrots, celery, potatoes and zucchini. Add these, along with the tomatoes, to the pot.

Add the salt, cumin, bay leaf, parsley, oregano and thyme and allow to simmer 30-45 minutes more, depending on the size of your vegetables.

Serve piping hot with a salad and some warm, whole grain bread (or GF rolls if you’re in a household like mine :).