• Rachel Hicks

Vegetable Lentil Soup

I've made a lot of variations of this soup in the past, but none have turned out as yummy as this one. The smoky spices, and hearty vegetables makes you feel warm and full. Fall is a perfect time to start your soup making and this is a great healthy one to start with.


INGREDIENTS

  • 1 carton of organic vegetable broth

  • 1/2 C uncooked lentil

  • 1/2 white onion, diced

  • 4 stalks celery, diced

  • 5 mushroom, chopped small

  • 1 1/2 C carrots, diced small

  • 3 tsp minced garlic

  • 2 Tbsp olive oil

  • 1 tsp chili powder

  • 1 tsp chipotle powder (optional)

  • 1 tsp paprika

  • 1 tsp cumin

  • salt and pepper to taste

INSTRUCTIONS

  1. Warm 1 tsp of olive oil over medium heat

  2. Add onion and celery, cooked until onions are soft and translucent

  3. Add mushroom, carrots, garlic, remaining olive oil, cook for 5 minutes

  4. Stir in lentil and spices, and mix all together

  5. Add vegetable broth, bring to slight boil

  6. Lower heat to medium low and cook for 45 min-2 hours.

  7. Top with avocado, cilantro, or scallions ( or all of it)


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