Name: Lentil Soup
Yield: 1 servings
Ingredients: 1 cup dry green or brown lentils; 1 large yellow onion, chopped; 2 large carrots, peeled and chopped; 2 stalks celery, chopped; 1 red pepper, chopped; 2 tablespoons vegetable oil; 1 teaspoon dry sage; ½ teaspoon dry thyme; 2-3 fresh garlic cloves, finely chopped or 1 teaspoon powdered garlic; 4 cups low-sodium vegetable or low-sodium chicken broth (or water); Crushed red pepper (optional); Salt and pepper, to taste

AuthorGarden KitchenCategoryDinner, Fall, Featured, Lunch, Winter

Yields1 Serving

1 cup dry green or brown lentils

1 large yellow onion, chopped

2 large carrots, peeled and chopped

2 stalks celery, chopped

1 red pepper, chopped

2 tablespoons vegetable oil

1 teaspoon dry sage

½ teaspoon dry thyme

2-3 fresh garlic cloves, finely chopped or 1 teaspoon powdered garlic

4 cups low-sodium vegetable or low-sodium chicken broth (or water)

Crushed red pepper (optional)

Salt and pepper, to taste

1.Wash hands well with soap and warm water. Wash all produce well and chop as directed.

2.Rinse lentils in a colander and set aside.

3.In a medium-sized stockpot on medium heat, sauté onions in oil until softened, about 8 to 10 minutes.

4.Add additional vegetables, dry herbs, and garlic. Continue cooking until slightly tender, about 5 minutes.

5.Add lentils and broth. Cover and bring to a boil. Reduce heat and simmer for 45 minutes or until lentils are soft. Add salt, pepper, and red pepper, to taste.

6.Serve immediately. Enjoy!

Ingredients