Veggie Lentil Soup

It’s been a nice and easy weekend here in Oklahoma. I love weekends like this where there’s no agenda aside from cleaning a bit (but only “a bit”), guilt free laziness, and attempting to be healthy from time to time.

On that healthy note – I’ve heard lots of good things about lentils lately. So yesterday, when I was grocery shopping, I saw a bag of them sitting on the shelf just staring at me. Normally I’d just continue on my merry little way, but this time I checked the back and saw a good lookin’ recipe for lentil soup! It was a little dreary outside with rain due last night and all of today. “Hmmm……I can totally do this!” I thought. So I chucked it in my cart and off I went feeling all proud of myself 🙂

The back of the label was a recipe for Lentil Soup & Kielbasa. Since I was already planning a slow cooker heavy beef stew for tonight (Sunday), I just wanted to keep it veggies & lentils only; nice and light. I researched a few other recipes on the web and ultimately came up with this little number below. I hope you enjoy!!!

Ingredients:

  • 1/4 cup Olive Oil
  • 1 Onion, diced
  • 4 Carrots (mine were on the smaller side), sliced
  • 4 stalks Celery, sliced
  • 5 small Red Potatoes, peeled + cubed (roughly the same length as your carrots)
  • 3 cloves Garlic, minced
  • 1 teaspoon dried Oregano
  • 1 Bay Leaf
  • 1 teaspoon dried Basil
  • 1/4 teaspoon rubbed Sage
  • 1 can crushed Tomatoes OR 1.5 whole tomatoes chopped + crushed
  • 1 & 3/4 cups dry Lentils
  • 6 cups Water
  • 2 & 1/5 cups Chicken Broth
  • Salt & Pepper to taste

STEP 1

In a large pot, heat the oil then add in the onion, carrots, and potatoes.

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Let it all heat up & soften for a couple of minutes, then add in your seasonings: garlic, oregano, bay leaf, basil, sage, salt, and pepper.

Stir & let it all together and let the seasonings snuggle up and say “heeyheeey!” to the veggies for a minute or two.

STEP 2

I didn’t have a can of crushed tomatoes at home like I thought I did (womp womp) but I DID have two tomatoes ready to be messed with! Score! I chopped them up and used a potato masher to lightly crush them up a little (not too much though – I still wanted some chucks of tomato still in tact). I used one and a half tomatoes for this and it was perfect!

Add those crushed lil’ “toms” to your soup mixture and stir it on in.

STEP 3

Right after adding the tomatoes, go ahead and add in the water, chicken broth, and lentils. Stir it all up, cover, and lower the temp to allow the soup to simmer for 1 hour. Stir occasionally and add salt to taste if needed, but remember that the taste of salt really comes out at the end after letting it simmer for a while…so don’t go crazy ;).
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Enjoy!

Remove the bay leaf, pour, and enjoy!

Well goodness gracious. This was just about the most delicious, wholesome, healthy, and simple homemade soup I’ve ever made! Want some?!

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If you prefer your soup to be more brothy, you may want to add in more chicken broth or water towards the end. The broth gets absorbed by the lentils & veggies as you continue to cook it, especially when it also sits overnight in the fridge.

Can’t wait to have more for lunch todaaaaay! 🙂 Lemme know if you give it a try!

 

 

Author: Katherine

Hey! I'm Katherine. I live in the greater Tulsa, OK area with my hubby, our fraternal (boy & girl) twins, and our yellow lab. I adore writing, running, biking, laughing, cooking, baking, and traveling. Thanks so much for visiting. I hope you enjoy a post or two!

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