I love to cook lentil soup for several reasons.My family loves it,Kids love it,it’s hearty-yet healthy,filling,and most of all its tasty.This recipe is light,flavorful and delivers your body with good stuff.
Ingredients
- 1 1/4 cup lentils(I used green)*
- 1 medium onion chopped
- 1 carrot diced
- 2 celery ribs diced
- 1 small mexican squash or zucchini diced
- 1/2 red pepper diced
- 8 0zs.tomato sauce
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- 1/2 teaspoon dry parsley
- 1/2 teaspoon dry basil
- 2 quarts water,chicken or vegetable broth.
- 1-2 potatoes diced(optional)
- 1-2 bay leaves
- salt and pepper
- 1/4 cup chopped parsley and/or cilantro
- 3 tablespoons oil
- *For lentils to cook faster, soak them in cold water for at least one hour.
Instructions
- Heat a dutch oven or pot on medium heat.
- Add onions,carrots,celery,and bell pepper.
- Saute vegetables until soft and tender.
- Throw in mexican squash or zucchini.
- cook for a minute and add tomato sauce,salt,smoked paprika,cumin powder,dry parsley,dry basil and bay leaf.
- Cook for 3-5 minutes stirring occasionally.
- Add lentils.
- Pour in water or broth.
- Bring it to boil on high heat.
- When starts to boil,reduce heat to low and continue to cook covered for about 30 minutes.
- If adding the potatoes,throw them in and continue to cook for another 10-15 minutes or until the potatoes are tender.
- Add in fresh chopped parsley and/or cilantro.
- Enjoy!
- Note-Soup will thicken as it sits.You might need to add more water or broth if you dont prefer it to be on the thicker side.
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