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Lentil & Vegetable Soup

Author Carrie Hill

Ingredients

  • 5 1/2 Cups Water
  • 4 Carrots Sliced
  • 1 Medium onion Minced Fine (i have to camoflauge this)
  • 2 Ribs Celery Sliced
  • 2 Cloves Garlic Minced Fine
  • 2 Tbsp Olive Oil
  • 2/3 C Dried Green Lentils rinsed
  • 3 Tbsp Tomato Paste I buy this in the tube, its about 3/4 of a can
  • 1 1/2 Tbsp Brown Sugar
  • 1 1/2 Tbsp Red Wine Vinegar
  • 1/2 tsp. Dried Thyme
  • 1/4 tsp. Dill weed
  • 1/2 tsp Pepper
  • 1 tsp. Salt

Instructions

  1. In a large saucepan or dutch oven, combine the Olive Oil, carrots, onion, Celery, and Garlic and saute until the onions are translucent.
  2. Add the water and lentils and bring to a boil. Reduce heat and cover. Simmer for about 25 to 30 minutes.
  3. Once carrots are nearly all the way soft, add in the tomato paste, brown sugar, vinegar, salt, thyme, dill weed and pepper. Stir and bring back to a boil.
  4. Cover and simmer 10 - 15 minutes until flavors mingle nicely. Test for salt.
  5. Serve with warmed naan bread and/or steamed rice.