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Mostly Plants: Vegetable Lentil Soup





With the arrival of autumn, hearty soups can be the perfect transitional meal for the season. This vegetable lentil soup recipe is a comfort meal that will warm the body and satisfy the appetite.

Vegetable Lentil Soup

Ingredients: 1 cup- green lentils, 2- large tomatoes (diced), 1- onion (diced), 2 large carrots (chopped), 2 sticks of celery (chopped), 6-8 garlic cloves (minced), 2 tbsp- olive oil, 1 tbsp- chile powder, 1 tbsp- pepper, 1 tbsp- cayenne pepper, 1 cup- vegetable stock, 2-3 cups- water, 1/3 cup- cilantro (chopped), salt- to taste (keep it light.)

-Rinse lentils in cold water under sink in a sieve to clean and remove any debris.
-In a large pot or wok, add 2 tbsp of olive oil over medium heat.
-Add garlic, onions, and salt to the pan, cook for two minutes.
-Add carrots and celery to the pan, cook for two minutes, covered.
-Add tomatoes to mixture and allow to cook for another five minutes, covered.
-Add vegetable stock, salt, chile powder, pepper and cayenne pepper and cook for two minutes covered.
- Add lentils to the pan along with water (more water if you want a more thinned out soup texture. Reduce heat and allow lentils to cook, covered, until lentils are soft, 30-45 minutes.
-Garnish with cilantro and adjust salt to taste.

Shanti!

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