Lentil Soup is a hearty classic in my recipe box. My grandmother made this soup often, as did my mom. I pretty much follow their recipe, with one notable exception. I drop in a parmesan rind for extra cheesy flavor (without all the extra calories, might I add).
Tomatoes, carrots, celery, and onions. All the makings of a delicious vegetable soup, but loaded with lentils for plenty of protein. If looking to go completely vegetarian, swap the chicken broth for veggie broth, and you're good to go!
If you're in a bind for time, you can simply mix all the ingredients in the bowl of a crockpot, and simmer for 4-6 hours. I've done that a few times myself. It also freezes beautifully, so feel free to whip up in batches, and freeze for a rainy day.
Lentil Soup
Ingredients
· 2 tbsp olive oil
· 1 onion, diced fine
· 4 carrots, peeled and diced fine
· 2 stalks celery, diced fine
· 4 garlic cloves, minced
· 1 ½ cups dry lentils
· 14oz petite diced tomatoes, with their juices
· 8 cups chicken stock
· 4in parmesan rind
· 1 bay leaf
· ½ tsp garlic powder
· ½ tsp dried oregano
· ½ tsp dried basil
· ½ tsp salt
Heat olive oil in the bottom of a large dutch oven. Sautee the onions, carrots, celery and garlic over medium low heat until the onions are translucent. Add the lentils, tomatoes, stock, parmesan rind, bay leaf, garlic powder, oregano, and basil. Stir to combine.
Cover and simmer on low for 30 minutes. Once the lentils are cooked through, stir in the salt.
Continue to simmer for at least another 2 hours.
Remove the parmesan rind and bay leave before serving.
Serves 4
Notes
This soup keeps in the freezer very well!
Gluten Free Friendly!
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