Lentil- Vegetable Soup

Submitted by White Rose Child

"My family enjoys this so much on cool nights. It's simple and comforting, with earthy flavors. Serve with a healthy bread for dunking!"

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 6

ingredients

• 7 -8 cups sodium-free vegetable stock
• 1 cup red lentil
• 4 -5 cups swiss chard, washed and chopped
• 2 medium potatoes, cubed (peel if desired)
• 1 stalk celery
• 1 large carrot, chopped
• 1 medium onion, chopped
• 3 -4 garlic cloves, minced
• 2 cups mushrooms, sliced
• 156 ml no-added-salt tomato paste (1 small can)
• 2 1⁄2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1⁄2 teaspoon salt (optional)
• 1⁄4 - 1⁄2 teaspoon black pepper
• 3 -4 tablespoons fresh lemon juice

directions

1. Put all ingredients EXCEPT lemon juice in a large pot; stir well so the lentils don't stick to the bottom and burn. Bring to a boil.
2. Reduce heat to a simmer and let cook, covered, 45 minutes.
3. Stir in lemon juice and serve with bread; or,.
4. For a thick and warming stew, stir a few spoonfuls of a leftover cooked grain into each bowl before serving: wild rice, brown rice and millet are all good options. Enjoy!

Reviews

[gugoneff23]

I left out the swiss chard entirely and loved this recipe. Excellent soup for a cool evening or, if you're like me, nursing a cold.

 

[Andy 3]

This is just great. Maybe I used a little more vegetables than I was supposed to, but the full recipe needs a huuuuuuuuge pot to fit comfortably. The gallon pot I used was almost overflowing... Anyway, it tastes amazing - the lentils give it real body. Mine ended up quite stew-like. Wish I could have found sodium-free veg stock, though... I used regular and omitted the salt instead.