Red Lentil Vegetable Soup

Recipe by sprout 13
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Combine vegetable boullion, herbs and spices, and about 6 cups water in a large pot and bring to a boil.
  • Add rutabagas, onion, garlic, carrots, and dried mushrooms. Simmer for about 10 minutes.
  • Add lentils and red pepper. Simmer for 15 more minutes. Add more water, if needed, to cover vegetables.
  • Add cabbage and simmer 10 more minutes, or until cabbage is done. To prevent a cooked cabbage flavor, do not cover the soup.
  • Remove dried mushrooms. Discard woody stems and dice caps. Return diced caps to pot.
  • Taste for seasoning and add additional salt if needed. My boullion is salty enough that usually no additional salt is needed.
  • Note: Red lentils cook quickly and I prefer them cooked to a "falling-apart" doneness. If you like firmer lentils, add in the last 15 minutes of cooking, or cook lentils separately and add to the finished soup.