Lentil Vegetable Soup Recipe

Pour in vegetable broth and tomatoes. Reduce the heat and simmer until the lentils are tender 15 to 20 minutes. The cooking time depends on the age of the dried lentils stir in the vinegar.

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Bring to a boil then reduce heat to medium low cover and simmer 35 minutes stirring occasionally.

Lentil vegetable soup recipe. In a large stockpot on medium heat saute the onions leeks and garlic with the olive oil salt pepper thyme and cumin for 20 minutes until the vegetables are translucent and very tender. For spicier soup add another pinch or two of red pepper flakes. Add the lentils thyme bay leaf pepper and the remaining 2 teaspoons salt.

Add the broth and water and bring to a boil skimming and discarding any foam as it rises to the surface. Then add the tinned tomatoes lentils and stock and stir well. Tip all the ingredients into a large pan.

Add in zucchini and kale and simmer 10 minutes longer if using spinach wait to add it until the last 2 minutes. Leftovers will keep well for about 4 days in the refrigerator or can be frozen for several months just defrost before serving. Cook covered on high until heated through about 30 minutes.

Add in lentils basil oregano thyme and season with salt and pepper to taste. Return them to the pot. This vegetarian soup recipe is full of aromatic vegetables brown lentils and fresh spinach.

Step 2 place all ingredients except beans and lentils into a large stock pot cover and bring to the boil. Cook covered on low until lentils are tender about 4 hours. A splash of balsamic vinegar brightens the flavor and a garnish of radish and parsley gives this.

Warm a large pot and add the olive oil garlic onion and leek and cook until the onion begins to turn translucent. Bring to a boil then lower heat and let simmer for about 15 minutes. Taste and season with more salt pepper and or lemon juice until the flavors really sing.