Wednesday, March 20, 2013

Tasty Lentil Soup - So Good for You!

Prep time: Approx 10 mins
Yields: 4 - 5 cups of soup


2 Tablespoons Extra Virgin Olive Oil
2 cups lentils (cleaned and sorted)
5 1/2 cups water
1 1/2 Tablespoons "Better Than Boullion" Vegetable Boullion
1/2 Vidalia Onion chopped coarse
3 cloves garlic (smashed & chopped)
1 Carrot, peeled & chopped finely
1 teaspoon dried Basil
1 teaspoon dried Oregano
2 Tablespoons Balsamic Vinegar


Saute onion and garlic in Extra Virgin Olive Oil in a 4 quart soup pot. Add carrots when onion is translucent. Add water, Lentils, Boullion, Basil and Oregano. Bring to a boil, then turn down to low and let simmer, stirring occasionally. (If the water evaporates, add more, 1 cup at a time until desired consistency. I like my soups with some water in them, so I add a little at a time for mine until it's "soupy". When soup is almost done, (takes about 45 minutes to an hour) test lentils for doneness, add the Balsamic Vinegar and let simmer for another 10 mins. Place into bowls and enjoy with whole grain or sprouted wheat toast. Enjoy!

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