Winter Lentil and Vegetable Soup
Ingredients
- 3 cups vegetable stock low sodium
- 1 cup green lentils uncooked
- 1 tbsp extra virgin olive oil
- 2 medium white onion chopped
- 1 tbsp minced garlic
- 3 medium celery stalk chopped
- 1 cup sweet potato cubed
- 1 tbsp Italian herb spice (to make your own, see above)
- salt & pepper to taste
- 3 medium carrot chopped
- 1 cup peas frozen
- 1 cup corn kernals frozen
- 1/2 cup tomato paste
- 1 tbsp lemon juice
Garnish*
- 1/2 cup fresh parsley sprigs
Instructions
- To a large (>12 cup) pot, add stock and green lentils; bring to boil. Reduce heat, cover and simmer for ~20 minutes.
- Meanwhile, in large saucepan, heat oil over medium heat - fry onion, garlic, celery, potato, herb seasoning, salt and pepper. Stir occasionally, until potato is cooked through and onion is softened, about 10 minutes.
- Once lentils have finished cooking (all the vegetable broth has been absorbed), add onion mixture to pot.
- Using potato masher, mash soup until slightly thickened but still chunky. Add carrot, peas, corn and tomato paste; simmer, covered, until carrots are tender, about 10 minutes.
- Lastly, stir in lemon juice.
- To serve, ladle into bowls; garnish each 1 cup serving with a scant tablespoon of parsley.
Notes
*Though it will up the calories and fat slightly, and make this soup non-vegan, garnishing each bowl with shredded sharp cheddar or parmesan cheese turns this simple starter into a more decadent dish.
Tried this recipe?Let us know how it was!