Lentil Soup

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3 Tbsp extra–virgin olive oil
1 cups chopped onions
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 cups lentils, rinsed, drained
1 can (14 1/2 oz ) diced tomatoes in juice
1 Bay leaf
salt & pepper to taste

Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, tomatoes with juice and bay leaf. Bring to boil, cover and reduce heat to medium–low. Simmer for 35 minutes or until lentils are tender. Transfer 2 cups soup (mostly lentils and vegetables) to blender/food processor and puree until smooth. Return puree to soup in pan. Season with salt, and pepper. Ladle soup into bowls. Garnish with celery leaves.


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Posted in All Recipes, Appetizer Recipes, Dairy Free Recipes, Main Dishes, Recipes, Soup Recipes, Vegan Recipes Tagged with: , , , ,
3 comments on “Lentil Soup
  1. I just bought some lentils today! I think I have a new recipe to use with them! YUM. Thanks for linking up at Gluten Free Fridays!

  2. admin says:

    This recipe was also shared with Gluten Free Fridays recipe linkup

1 Pings/Trackbacks for "Lentil Soup"
  1. […]  On days like these, I could really go for a warm cup of soup.  So the plan today…make our home-made lentil soup.  It’s warm, it’s hearty, it’s nourishing and it is naturally wheatfree/gluten […]

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