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
