Prep 30 mins
Cook 45 mins
This recipe is based on a recipe my mother-in-law gave me many years ago. I have modified it to make it more in keeping with a Nutritarian eating style. You can speed up chopping by using a food processor or blender. If you use a blender, put some broth in the blender along with vegetables cut into 1 inch pieces. I was able to do it in two batches in my Vitamix. I put 2 cans of broth, the garlic, onions and celery in one batch and 2 more cans of broth, the carrots and potato in the other batch. Add the last can of broth to the soup pot. You can also reduce prep time by using jarred garlic, and frozen carrots and onions.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
- 1 lb dry lentils
- 4 large garlic cloves, minced
- 2 onions, finely chopped
- 4 stalks celery, finely chopped
- 4 carrots, peeled and finely chopped
- 1 red potatoes, finely diced
- 1 bay leaf
- 1 tablespoon dried parsley
- 5 (15 ounce) cans low sodium vegetable broth
- 1 teaspoon balsamic vinegar
- Check lentils as directed on package, then rinse. Use a fine sieve for this so the small lentils don’t go through.
- There is a lot of chopping in this recipe. See Anne Sainz note above for some tips to speed it up.
- Combine all ingredients except vinegar in large pot and bring to a boil, stirring frequently to prevent burning on the bottom.
- Reduce heat and simmer 30-40 minutes until lentils are soft.
- Remove bay leaf and add vinegar.