Saturday, October 3, 2020

Veggie Lentil Soup

Adapted from Life Made Simple
 
INGREDIENTS: 
  • 2 tablespoons oil
  • 1 large onion, diced
  • 1 bunch celery, sliced
  • 6 cloves garlic, minced
  • 1 pound carrots, sliced
  • 18 cups water
  • 4 heaping tablepoons no chicken broth powder
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1/2 teaspoon marjoram
  • 2 teaspoons rosemary
  • 1/2 teaspoon paprika
  • 4 teaspoons red wine vinegar
  • 3 teaspoons salt 
  • 1 - 16 ounce bag split peas, rinsed
  • 1 - 16 ounce bag brown lentils, rinsed
  • 1 butternut squash, cubed (about 6 cups)
  • 1 celeriac, cubed
  • 1 bunch kale, stems removed and frozen in plastic bag
METHOD: 
  • In a large stock pot heat oil, add onion, celery and carrots and saute until tender.
  • Add garlic and cook until fragrant, about 1 minute.
  • Pour in water, add spices, salt, vinegar, split peas and lentils.  Bring to a boil.
  • Reduce heat and simmer, covered, 30 minutes.
  • Add butternut squash and celeriac; simmer for an additional 30 minutes.
  • Pulse a few times with an immersion blender to make soup a little creamy.
  • Take kale out of freezer, squeeze bag to break up frozen kale and pour into pot.
  • Simmer an additional 5 minutes.

 

 

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