I am so happy to have stumbled on this recipe! It’s hearty, healthy, and perfect for fall/ soon to be winter – chock full of goodness and great flavour, and get bonus points for being super easy to make. I have to confess it comes from the back of my lentil bag – but it’s a great base recipe once you add veggies and tinker around a bit. I added stuff, changed stuff, cooked it, and am loving eating it for lunch all week.
Lentil Vegetable Soup
2T olive oil
4 cloves garlic, crushed
1 red pepper
1 green pepper
2 cups carrots
2 cups lentils, rinsed and drained
4 cups chicken broth
3 cups water
1/2 t chipotle chili pepper
2 bay leaves
Chop your veggies pretty small: onion, carrots, and peppers. Melt 2T olive oil in a large pot, then add onion and cook til soft, about 5 minutes. Add garlic, cumin, and chili powder and cook for 1 more minute. Then add lentils, then vegetables and pour in the broth and water. Cover and let it simmer for 45 minutes, then remove bay leaves.
Voila! Slightly chunky, veggie goodness that makes a lot (4-6 servings), freezes and reheats well.
This is also my Gastropost submission (Soup!) for the week.