FBD

Lentil Vegetable Soup

A hearty herbed lentil soup packed with celery, carrots, onions, red potatoes, and garlic — brightened with red wine vinegar.

OtherVegetarianIntermediate75 minBy Northstar

Ingredients

Servings
6
  • 4 stalks celery, chopped
  • 2 whole carrots, diced
  • 2 whole yellow onions, diced
  • 4 whole red potatoes, diced (1/2-inch pieces, skin on)
  • 1 0.8 cup green lentils, washed and sorted
  • 7 clove garlic, minced
  • 2 whole bay leaves
  • 1 tsp oil
  • 0.5 tsp each: rosemary, sage, oregano, basil, marjoram, thyme
  • 1 tsp sea salt
  • 7 0.5 cup water
  • 2 0.5 tbsp red wine vinegar

Instructions

  1. 1

    Wash and sort lentils. Place in a large pot with bay leaves and water. Cover and bring to a boil.

  2. 2

    Meanwhile, sauté celery, carrots, onions, garlic, and herbs in a skillet with oil and a splash of water until vegetables are softened.

  3. 3

    Add the sautéed vegetables to the lentils. Cook lentils for 40–50 minutes.

  4. 4

    Add the diced potatoes (skin on) and cook an additional 15 minutes until potatoes are tender.

  5. 5

    Remove from heat and stir in red wine vinegar. Let sit for at least 30 minutes before serving if possible — it improves with time.

Tags

soupvegetarianhealthyheartyamericanlentilsoup-recipes-1other