Lentil Veggie Soup
11/14/2011 | Sheryl McGlochlin

Article image: Lentil Veggie Soup

This is a new soup recipe I am so excited to make more often - using some of our fall produce. 

A big thanks to Sarah, one of our garden members, for sharing some ingredient ideas with me while I was experimenting with this new recipe.

Easy to make as a vegetarian OR meat eater's soup!

Lentil Veggie Soup

Legume used: Lentils

Appliances needed:  Blender and Slow Cooker

Basic Ingredients:

2 c. dry Lentils

8 c. Water

2 TBSP Olive Oil

1 Onion, thinly sliced

4 Garlic cloves, sliced

2 Apples - thinly sliced

Carrots, thinly sliced

Green Tomatoes, sliced in half (Don't worry if you don't have green tomatoes)

1 tsp. Cumin

Sea Salt - to taste

Black Pepper - to taste

Cayenne Pepper - to taste

Optional:  1 Chicken Breast, 5 Chicken Bullion Cubes

 

1 min. prep chore:

Prepare this 1 min. chore 3 hours before adding the rest of the ingredients

i.e. the night before or first thing in the morning, etc.

2 c. raw lentils  (rinsed w/ water)

8 c. water

Turn on LOW - let cook approx. 3 hours or until tender

When beans are tender,

Add the follow ingredients in a skillet on the stove,

Saute ingredients in Olive Oil

starting with carrots, onion, apples, garlic, tomatoes, cumin, sea salt

Once these are soft, add all sauteed ingredients in a blender w/ 1 cup of cooked beans and juice from slow cooker

Puree for 1 - 2 minutes.

Add it all to the slow cooker bean mix

Don't discard any lentil bean juice

Stir and heat up again for 3 - 5 minutes and eat!

Enjoy with tortilla chips, crackers, croutons, rolls, artisan bread, garlic toast, etc.

*For a slight variation, instead of 2 c. dry lentils, use 2 c. dry 16 Bean Soup Mix.  Everything else is the same.

Try experimenting with other types of beans like Kidney, Black or Pinto beans. 


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