Vegetarian Lentil Soup

I like to go on soup kicks and for some reason in June it has been REALLY cold at night. Lentil soup has always hit my spot of comfort healthy. I love meat but I also love really good vegetarian, what I have problems with is I don't like most veggie broths out there on the market shelves. I went to the kitchen and this is what I came up with.

Vegetarian Lentil Soup

I literally chop & toss....even the onions. 

Broth:

Blentec 1 red pepper....or puree it

Quarter 3 boiler onions or yellow

add 4 carrots w/skin

whole head of celery leaves and all

chopped mushrooms

1 large russet chopped with skin on

1/2 Thai chili chopped

sea salt & ground pepper to taste

4 bay leaves

1 tsp of thyme leaves

boil for 45 mins….simmer for 30 mins let cool on stove for 1 hour.

Use a strainer and there is your broth for lentil soup, you should have 5 cups and some extra if you need it. If not add water and you will have to add some more salt probably. If you have extra then put it in a freezer bag or freeze safe jar and keep it for up to 6 months.

Toss in order……

Olive oil to coat the pot

1 onion, diced...stir a few minutes

6 cloves of garlic

1 large russet, I rough peel it but leave about 50% of the skin on, chop in nice size cubes

2 celery stalks sliced...toss to heat and coat

No add

5 cups vegetable broth

1 cup dry lentils that have been washed and checked for rocks

1 carrot sliced

1/4 tsp pepper

1 Tbls of fresh thym or 1 tsp dried thyme leaves

boil for about 45 mins or until lentils get soft