Lentil Veggie Soup
Lentil Veggie Soup
A hearty lentil veggie soup with beautiful colors.
- 1 cup dry lentils – rinsed well
- 4 cups chicken stock or vegetable stock
- 4 cups water
- 1 teaspoon salt
- 1 cup mushrooms – rinse and chop
- 1 cup carrots – clean and chop
- 1/2 cup chopped red cabbage
- 3 tablespoons olive oil
- 1 small onion – diced/chopped
- 4 cloves garlic (minced/pressed)
- 3 tablespoons dried parsley
- 1 cup dry lentils – rinsed well
- 4 cups chicken stock or vegetable stock
- 4 cups water
- 1 teaspoon salt
Put the above ingredients together in a pot and bring to boil, covered. Let cook at a slow boil while you begin the next steps
Gather the following ingredients
- 1 cup mushrooms – rinse and chop
- 1 cup carrots – clean and chop
- 1/2 cup chopped red cabbage
- Set aside for now.
In a second pan over medium heat, add the following
- 3 tablespoons olive oil
- 1 small onion – diced/chopped
- 4 cloves garlic, minced/pressed
- 3 tablespoons dried parsley
- cook for 2 minutes, until onions soften.
- Add 1 small package/bunch cleaned bite size spinach.
- Cover and let wilt.
- Pour contents of all containers into the larger pot of broth and lentils.
- Let cook, covered, over medium heat for 30 minutes, or until lentils are softened and done.
Add spinach or kale toward the very end of cooking for a beautiful color.
Adapted from LauraSchmittNE
