Lentil Soup
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Lentil Soup
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| Servings |
| 81 cup servings |
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Ingredients
- 1tablespoon olive oil
- 2medium carrotschopped
- 4cloves garlicminced
- 2stalks celerychopped
- 1cup yellow onionchopped
- 6ounce can tomato pasteunsalted
- 1teaspoon cumin
- 1teaspoon salt
- 2teaspoons dried thyme
- 1/2teaspoon black pepper
- 1pound brown lentils
- 1quart Low Sodium Vegetable Broth
- 28ounces canned tomatoeslow sodium
- 28ounces water
- 1cup baby kalechopped
Instructions
- Clean and prep your area.
- In a large Dutch oven, heat oil over medium heat. Stir in carrots, garlic, celery and onion. Cook until vegetables are soft and lightly golden, 5 to 7 minutes.
- Stir in tomatoes, tomato paste, thyme, cumin, salt and pepper. Cook for 2 to 3 minutes making sure all the paste is dissolved into the soup.
- Stir in vegetable broth, water and lentils. Bring to a boil. Cover, reduce heat to medium-low, and cook until the lentils are tender, 35 to 40 minutes.
- Stir in kale and cook for 7 minutes.
- Serve and ENJOY!!
- Tips: This Lentil Soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.
Recipe Notes
