Ingredients
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3 Cups Green Lentils
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2 Carrots
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1 Onion
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2 Stalks Celery
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1 Cans Diced Tomatoes
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1 Tablespoon Cumin
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2 teaspoons Italian Seasoning
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10 Cups Veggie Broth
Directions
- Prepare Vegetables: Dice carrot, onion and celery and saute with a small amount of oil in large pot over medium-high heat until onion is translucent.
- Add All Ingredients: Add canned tomatoes, cumin, and Italian seasoning and stir for several seconds to combine. Add lentils and finally the veggie broth and cover pot with a lid. Simmer for 40-50 minutes until lentils are tender but not mushy.
- Serve: To serve, remove from heat and let cool slightly before dividing equally between four bowls. If the soup seems dry, you can add additional veggie stock to make it your desired consistency. As an optional addition, you can add margarine or butter to the finished soup to add a little more flavor. This soup is delicious on its own or served with crusty bread or garlic toast.
Meal Prep Tip:
This soup keeps well for up to 5 days in the refrigerator If you would like to keep it for longer, freeze the soup in a freezer bag for up to 6 months.
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2 Comments Hide Comments
Very good. The whole family gave it a thumbs up. We use the measures for 3 servings and we had enough for 4 plus 2 lunches!
So awesome! Glad to hear you all liked it!