- 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
Warm 1 tsp of olive oil over medium heat
Add onion and celery, cooked until onions are soft and translucent
Add mushroom, carrots, garlic, remaining olive oil, cook for 5 minutes
Stir in lentil and spices, and mix all together
Add vegetable broth, bring to slight boil
Lower heat to medium low and cook for 45 min-2 hours.
Top with avocado, cilantro, or scallions ( or all of it)
