Vegetable Lentil Soup
  • Alaina Hinkle

Vegetable Lentil Soup

Alright... I maybe a little soup obsessed. From my tortellini soup, Italian wedding soup, cabbage detox soup, black bean soup.... the soup list could go on & on from my blog. I just truly think soups are the BEST! I love how you can prep one over the weekend to have for later dinners. I love freezing portions for individual lunches & I love how healthy they can be, while being very filling.


This soup was inspired by my pantry purge :) If you were following along last week, I was saying how I was going to be doing all my meals based on things that I already have in pantry. I always check what we have before we go to the store, but I just feel like things get pushed aside & never used! SO that is where this comes in! We had a big bag of lentils & so this soup came to life. I am not kidding when I tell you... WE.. CAN.. NOT.. GET.. ENOUGH. The spices are just perfection & lentils are packed with great health benefit-- they are low in calorie, high in fiber, rich in iron & folate( folate is especially important for pregnant women because it can reduce the risk of gestational diabetes), as well as being an excellent source of protein.


I also hyperlapsed how to make this soup to show you just HOW EASY it is & will save it to my highlights so you can see it anytime!


ENJOY happy soup cooking! :)


Ingredients:

1 large russet potato

2 cups chopped celery

2 cups chopped carrots

1/2 yellow onion diced

4 cloves garlic minced

4 tbsp olive oil

1 tsp pepper

2 tsp salt

1 tsp cumin

1/2 tsp ground turmeric

1/2 tsp onion powder

2 dash of cayenne pepper

28oz can of diced tomatoes

48oz chicken broth (12 oz of chicken broth for left overs to thin out)

2 cups of green lentils

Directions:

1. In bite sized pieces cut the russet potato, celery & carrots, then transfer to a large mixing bowl. Next chop up the yellow onion & mince the 4 cloves of garlic.


2. In a large stock pot (my favorite linked here), pour 3 tbsp of olive oil & turn on medium heat. Let heat for a 2 minutes, then add in the diced yellow onion & minced garlic. Let that simmer for another 2-3 minutes. After, pour in the celery, carrot & potato mixture, then drizzle remaining olive oil over it.


3. Sprinkle the turmeric, onion powder, cumin, salt, pepper & cayenne pepper. Then mix with your cooking spoon. Let that cook down with the veggies & potatoes, garlic & onion, for 8 minutes. Then pour in the diced tomatoes & chicken broth. Next bring to a boil.


4. Once the soup is brought to a boil pour in the lentils & cover with lid. Let it simmer for 50 minutes. Take lid off to stir every 15 minutes or so. You will be able to tell the lentils are cooked when the soup starts to thicken. Then take lid off and let simmer for at least an hour. Then serve immediately!

ENJOY!

When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!



PRO TIP: Make sure you have some extra chicken broth on hand for left overs .The thing about lentils is it absorbs a lot of the liquid & so it will need more liquid the next time you are having the soup :)



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