Prep 5 mins
Cook 25 mins
This is a recipe from Coup de Pouce that I'm planning to try soon. I love lentil soups.
- 2 tablespoons olive oil
- 2 1⁄2 cups mixed vegetables, chopped (carrots, celery, onion, rutabaga, cabbage)
- 2 garlic cloves, finely chopped
- 3 1⁄2 cups vegetable broth (about)
- 1 (19 ounce) can green lentils, drained and rinsed
- 1 (28 ounce) Italian tomatoes, diced
- salt and pepper
- In a large saucepan, heat oil at medium heat. Add veggies and garlic, cook, stirring often, 5 to 8 minutes or until veggies are lightly golden.
- Add broth, lentil and tomatoes with their juice. Add salt and pepper. Bring to boil, reduce heat to medium and let simmer for about 15 minutes or until veggies are tender (add more broth if the soup becomes to thick).
I just made this soup for the first time and it's really tasty and really easy to make. Super healthy too. Thanks for the recipe.
This was very good - I added 1/2 teaspoon thyme and it gave an extra bit of flavor. I used dried French lentils - they're our favorite - and this turned out quite nicely. I also added a diced turnip, which I will not do again, as it added a weird taste I could have done without! Overall, a delicious and hearty soup. Thanks for posting Boomie ~ made for FALL PHOTO TAG, October 2010!