Herbed Lentil Soup

This hearty and delicious soup is packed with protein & flavor! An awesome treat served with Daiya Cheese quesadillas

 

INGREDIENTS

• 1 TBL Extra Virgin Olive Oil or Coconut Oil
• 1 large sweet yellow onion, diced
• 3 carrots, peeled & diced
• 3 stalks celery, chopped small
• 1 large shallot, diced
• 1 leek, white part only, thinly sliced
• 4 cloves garlic, minced
• 5 plum tomatoes, diced or 1 can fire organic roasted diced tomatoes
• 2 TBL Sherry wine vinegar or Champagne Vinegar
• 2 tsp dried tarragon
• 1 tsp dried thyme
• 1 tsp paprika
• 6 cups veggie stock, low sodium or 3 veggie bullion cubes and 6 cups water
• 2 cups French lentils
• 2 bay leaves
• 1 tsp sea salt
• Ground black pepper to taste

Heat oil in a large soup pot over medium heat. Add onion, garlic, leek & shallot. Saute about 10 minutes until onions, leek & shallot are a little brown. Add celery, carrots, thyme, tarragon & paprika. Add tomatoes and the vinegar. Stir to combine. Cover and cook for about 5 minutes.

Add Veggie broth, lentils, bay leaves, salt & pepper. Turn up heat and bring to a boil. Once boiling, cover pot with a lid, turn down heat to a simmer and cook covered for about 45 minutes or until lentils are tender.