Lemony yum yum red lentil soup
2 tablespoons Olive Oil
1 Onion, chopped
5 carrots, chopped
4 stalks celery, chopped
2 cooked potatoes, chopped
4 cloves of garlic, minced
1 teaspoon oregano
1 teaspoon basil
2 bay leaves
2 tablespoons lemon pepper
1 teaspoon sage
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon fennugreek seeds
5 cups water
2 teaspoon veggie bouillion
28 oz can diced fire roasted tomatoes
pepper to taste
2 cups red lentils
fresh spinach - several handfulls (to taste)
In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Saute until onion is translucent.
Add potatoes, garlic, and spices. Stir to mix.
Add water and fire roasted tomatoes and bring to boil.
Add lentils and return to boil. Reduce heat and simmer approximately 1 hour until lentils breakdown and soup becomes thick.
If serving right away, place fresh spinach in bottom of bowl and cover with soup. I like to use mason jars, place spinach in the bottom, soup on top, then bring to work for lunch. Spinach quanitiy is up to you... I like a handful per serving.
SO HOW'D IT GO?
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