November 1, 2010

Herbed Lentil Soup

[vc_row][vc_column][vc_column_text]This hearty and delicious soup is packed with protein & flavor! An awesome treat served with Daiya Cheese quesadillas[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5487″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 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
[/vc_column_text][vc_column_text]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.[/vc_column_text][/vc_column][/vc_row]

Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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