Red lentil vegetable soup
Beautiful ingredients make beautiful meals. Softened red onions and aromatics with red lentils are gorgeous to behold.
Red Lentil Vegetable Soup
2015-03-20 07:39:53
Serves 4
A visually pleasing, healthy base recipe with endless variations. For the American traditional home cook unused to these legumes, think of this as a variation on split pea soup - any lentils or split peas will do. This recipe version is simple and pretty hands-off, whether you use stovetop or slow cooker. Goes well with grilled cheese 🙂
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
- 2 tsp oil or butter
- 1/2 onion, chopped
- 1 celery stalk, sliced
- 2 carrots, sliced
- 3 small potatoes, unpeeled, large dice
- 1 cup red lentils
- 3-4 cups chicken or vegetable stock
- (optional: smoked ham hock, 8 oz ham steak cubed, seasoned TVP, cubed savory baked tofu, or seitan*)
- 2 tbsp liquid aminos (or 2 tsp salt with additional to taste)
- 1 bay leaf
Instructions
- Heat oil in 3-4 quart pot. Add onions and stir until beginning to soften. Add celery and carrots and soften for 2-3 minutes. Add potatoes, lentils, stock, protein, aminos, and bay leaf. Stir well and simmer over med-low heat until lentils are desired texture, 45 min-1hr.
Notes
- *if you are using tofu or seitan, add during last 15 minutes of cooking. Should you desire TVP, add with the potatoes.
- Delicious drizzled with pesto, cilantro oil, chili oil, sriracha, or grated parmesan - depends on what you feel like and what you've got on hand.
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