Let me apologize in advance, there is no way to make lentil soup look fabulous. It’s green and it’s thick, chunky soup. But I will reassure you, if you try this recipe you will love it. It’s super easy to make and in 45 minutes you will have a pot of soup that you can serve to family & friends or you can freeze it for a future bowl of comfort food.
2 tablespoon oil
1/4 onion – chopped
1/4 cup fresh carrots – chopped
1 1/2 cup dried lentils or 2 cups soaked
4 cups of vegetable broth
1/4 teaspoon thyme
2- 3 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
In you soup pot, heat the oil and cook onions & carrots until tender. Add in your 4 cups of broth, bring to a oil and then add in lentils, thyme, bay leaves, salt & pepper. Bring all the ingredients to a boil and let simmer for 45 minutes. Do a little taste test after about 30 minutes and if necessary add more salt or pepper to your liking.
I like to put TVP in my lentil soup for added protein and texture. If you want to do the same, I usually soak 1 cup of TVP in 1 cup of vegetable broth. Make sure you heat up the broth before you add it to the TVP, this helps with speeding up the rehydration of the TVP. Add it as you final step just before you turn the heat down to simmer.
Enjoy! And post a picture of your bowl of lentil soup.