This was a simple, quick to make soup that everyone enjoyed! Hubby & Cole thought maybe it could use a little heat/spice but I liked it as is. Hunter had multiple bowls. We had enough for one leftover meal. It was a bit thick the next day after reheating so I added a bit of low-fat milk. It was nice! It made it a little creamier and added more protein & calcium. Defeintely going into our rotation of soups. It’s super cheap too!
French Lentil Soup
2015-10-06 17:09:48
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cup diced onions
- 1 cup diced celery stalks
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 5 cups vegetable stock
- 1-1/4 cups lentils, rinsed & drained but still dried
- 1 14.5 ounce can diced tomatoes in juice
- salt to taste
Instructions
- Heat oil in heavy large saucepan over medium-high heat.
- Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 10 minutes.
- Add broth, lentils, and tomatoes with juice and bring to boil.
- Reduce heat to medium-low, cover, and simmer until lentils are tender, about 40 minutes.
- Transfer half the soup to a blender and puree until smooth.
- Return puree to soup in pan; thin soup with more broth if too thick.
- Season with salt.
- Serve with nice warm, crusty bread.
Notes
- Again, I use a "honker" to diced my veggies. Normal people call it a Multi-Chopper or Onion Chopper.
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