- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: 4 - 6 sevings
This soup is ridiculously simple, it’s hard to imagine that it tastes as good as it does, but it really is outstanding. The flavors released by the vegetables combine perfectly. You can use chicken stock if you want – I made it vegetarian and it was great. If you want some spice, add some jalapeno or crushed red pepper.
Ingredients
- potatoes - 2 large, peeled and diced
- carrots - 2 medium, peeled and diced
- celery - 2 stalks, thinly sliced
- garlic - 4 cloves, finely chopped
- onion - 1, finely chopped
- butter - 2 tbsp
- green lentils - 2 cups, rinsed and drained
- stock - 8 cups, chicken or vegetable
how to
- In a large soup pot, melt the butter over medium heat then add the potatoes, carrots, celery, garlic and onion and cook until softened, about 5 - 6 minutes.
- Add the lentils and broth, generously salt and pepper, then simmer, stirring occasionally, for about 45 minutes - or until the vegetables have softened and the soup has thickened.
Loved it! Added some spinach towards the end
Optional add ons might be raw or frozen spinach or kale, low-fat sausage or chicken sausage or turkey…
I just made this and it is quite nice. Halving all the ingredients still makes a lot.
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love it!!!!
Please explain the 8 cups of stock, how many stock cubes do you use??
Use as many as it takes to create the flavor you want. I just buy the already made stock from the market in the soup section,