Lentil Vegetable Soup
- Yield: 8
Ingredients
- 1 pound French green lentils, rinsed and drained
- 4 cups chopped yellow onions (3 onions)
- 2 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme leaves
- 1 teaspoon cumin
- 3 cups diced celery (8 stalks)
- 3 cups diced carrots (4-6 carrots)
- 2 quarts low-sodium chicken broth
- 1 quart water
- 1 tablespoon red wine vinegar
Instructions
- Boil 10 cups of water in a large pot or dutch oven. Turn the heat off and add the lentils. Cover and allow the lentils to soak for 15 minutes. Drain and set aside.
- In the same pot, add the olive oil and sauté the onions, leeks, and garlic with the salt, pepper, thyme and cumin until onions soften and are translucent. Add the celery and carrots and continue to sauté for another 8-10 minutes.
- Add the lentils, chicken broth, and water. Bring to a boil. Reduce the heat to low, partially cover, and quietly simmer the lentils and vegetables for 1 1/2 hours. Add the red wine vinegar and season to taste with additional salt and pepper. Serve with crusty bread or over a bed of brown rice.
Notes
adapted from The Barefoot Contessa Cookbook
Find it online: https://www.gatheranddine.com/lentil-vegetable-soup/