I confess, this isn’t actually a new recipe. It’s one of the many that I posted years ago and have been wanting/meaning to update with nice photos and better copy. This recipe is one of my favorite staples, a winter trooper that I can always count on. It’s a no-brainer that anyone can make and is nearly impossible to screw up. It’s hearty, warm and filling, and you can eat off a single pot for days.
Ingredients: (makes 6 to 8 servings)
1 cup lentils (soaked for 2 hours or overnight, if possible)
4 golden potatoes, quartered
4 carrots, peeled and chopped
1 38 oz can diced tomatoes
2 bay leaves
2 cloves garlic
2 Tablespoons olive oil
1 quart veggie stock
3 stocks of celery, shopped
1/2 cup onion, chopped
salt and pepper (to taste)
Directions: In a large soup pot, combine the olive oil, onion, celery and garlic. Cook on medium high heat for about 3 minutes. Next, add the potatoes and carrots. Cook for another 5 minutes.
Next, add the lentils, veggie stock, and tomatoes.
Add the bay leaves and salt/pepper to taste. Bring soup to a rolling boil. Then, reduce heat and allow to simmer for about 30 min.
You’ll know it’s ready when all the vegetables are tender and your kitchen smells amazing.
Serve with a whole wheat baguette smeared with butter.
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