After making many many pots of lentil soup – I finally found the perfect recipe! Plus its vegan and gluten-free which is nice too. Also, it makes the perfect mason jar lunch for work, and is really filling but not too heavy. A winner right here 🙂
Perfect Lentil Soup
Prep Time: 20 Minutes
Cook Time: 1 hour
1 1/2 onion
4 cloves garlic
4 large carrots
3 large stalks of celery (including leaves)
1 cup crushed tomatoes
1.5 cups dried lentils
2 bay leaves
2 Rapunzel organic veg bullion with herbs
8 cups of water
1 tbsp sunflower oil
Veggie prep first: mince the garlic, finely dice the onion, chop the carrots into rounds, chop the celery, and dice the zucchini.
Rinse and drain the lentils, removing any discolored beans or any stones in there.
Begin by sautéing the garlic and onion in the sunflower oil on medium heat for 5 minutes, until the veggies get translucent. Then add the carrots and celery to the pot, and saute for 3 more minutes. Add the water and bullion cubes and bring to a boil.
Once boiling, add the lentils to the pot along with the tomatoes, zucchini, and bay leaves. Then turn heat down to low, and simmer the soup for 45 minutes stirring occasionally.