Red Lentil Soup
This is a really easy soup that is a staple in my house. I generally make a big batch and enjoy it for days. It is hearty and very satisfying. Enjoy!!!
- 1-2 TBLS Minced garlic
- Extra virgin olive oil
- 1 large sweet onion, chopped
- 3-4 carrots, chopped
- 1-2 celery stalks, chopped
- 1 lb red lentils
- Minor’s chicken base (6-8 cups)
- 1 large can petite diced tomatoes (don’t drain the liquid)
- Salt and pepper
Heat a large pot over medium heat, add olive oil enough to lightly coat the bottom of pan. Add garlic and onions and saute. Add the carrots and celery and cook until softened. Add the chicken broth, lentils and petite diced tomatoes. Turn the heat up to high and bring to a boil, then reduce heat to simmer and cook covered for about an hour or until the veggies are cooked.
This soup is always good, if the lentils absord too much of the broth, just add more. I like the consistency to be more on the thick side, but that is a personal preference. You can fool around with the recipe and make it your own. Add frozen spinach to add some color.