Ingredients
• ¼ cup of vegetable broth for sautéing
• 2 cups chopped onion
• 2 stalks celery, chopped
• 3 large cloves garlic, finely chopped
• 1 t. cumin
• 1 t. dried basil
• 1/4 t. salt, plus more to taste
• 1 cup peeled chopped carrots (I julienne mine and then chop)
• 1 14-ounce can crushed tomatoes
• 6 cups low-sodium vegetable broth
• 2 cups water
• 2 cups dry green lentils
• 2 cups of finely shredded kale or spinach
• Ground black pepper, to taste
Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes
Yield: 6-8 servings
1. In a large stock pock, heat the vegetable broth over medium-high heat, adding the onions, garlic and celery once hot.
2. Stirring often, cook until the onion is fragrant and tender, about 4-6 minutes. Add more vegetable broth as needed.
3. Add the cumin, dried basil, and salt, and cook for 2 minutes more, stirring constantly.
4. Add the carrots, crushed tomatoes, vegetable broth, water, and lentils.
5. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the lentils and carrots are soft.
6. Add the kale or spinach and simmer for 5 minutes.
7. Add salt and pepper to taste, and serve hot.
Adapted from: http://dairyfreecooking.about.com/od/hotsoups/r/Vegan-Lentil-Soup.htm
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