Who loves soup? I sure do. Especially when it’s chilly chilly outside. This lentil soup was simple to prepare and again provides you the flexibility to make it your own. Add in some diced tomatoes or Swiss chard or play around with the seasonings. Use this as a base and get creative. This was dinner with a simple salad. Tasty food that you can feel good about – win, win!
- 16 oz lentils
- 48 oz vegetable stock
- 2 TBSP extra virgin olive oil (EVOO)
- 1 onion roughly chopped
- 3 large carrots chopped
- 2-3 celery stalks chopped
- 2-3 cloves of garlic
- 1 tsp thyme
- Salt & pepper to taste
Warm 2 TBSP EVOO in large pot. Add onions, carrots and celery and saute 3-4 minutes. Add chopped garlic and saute an additional 1-2 minutes. Add vegetable stock, lentils, salt & pepper and thyme, cover and turn down to simmer for approximately 40 minutes. If desired top with a little feta or Parmesan cheese. Enjoy!