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Easy Lentil Soup Recipe

Elizabeth Rider
  • 75 minutes
  • Serves 8

INGREDIENTS

1 qt

vegetable stock (or chicken stock)

2 cups

purified water

1 1/2 cups

lentils, soaked and rinsed

3 tbsp

extra virgin olive oil

1

small yellow onion, finely chopped

2

celery ribs, finely chopped

1

large carrot, finely chopped or grated

3 cloves

garlic, finely chopped

1 tsp

ground cumin

1/2 tsp

dried oregano

1

bay leaf

1 tbsp

red wine vinegar (aged balsamic also works)

1 tsp

sea salt

1/2 tsp

course black pepper

Optional: 2 tomatoes, seeded and chopped (or one 12 oz can

organic diced tomatoes)

Optional: Any greens you’d like to add; look for something in season and at a good price at the store. Spinach is always a great option and has a mild favor. You’ll need about one handful of washed greens per person.