Lentil Soup
I barely became a lenteja lover like yesterday! I don't know where I have been all this time because this Lentil Soup is the soup of my dreams!
PREP TIME
5min
COOK TIME
1h
TOTAL TIME
1h5min
INGREDIENTS
- 1/2 Large Yellow Onion
- 4 Cloves of Garlic, Minced
- 4 Small Carrots or 2 Large, diced small
- 2 Bay Leaves
- 3 Tbsp Extra Virgin Olive Oil
- Salt & Pepper to Taste
- 1 Cup Green Lentils
- 1 Lb Mini Yukon Gold Potatoes (or regular sized potatoes), diced
- 10 Cups (80 Fl Oz) Vegetable Broth
- Small handful of Cilantro
EQUIPMENT
- 1 Large Pot
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Prep all of your veggies.
- In a pot, add 3 tbsp extra virgin olive oil, then add in onion and sauté for 3 minutes over medium/low heat. Then add in minced garlic. Saute for 2 minutes then add in carrot, season with a good pinch of salt and pepper, and sauté for 4 minutes. Add in potatoes, then add the bay leaves. Mix and let sauté for 2 minutes.
- Meanwhile, rinse lentils with water, then add in lentils followed by 8 cups of vegetable broth. Bring to medium/high heat. Cook for 30 minutes. The broth will begin to reduce…you can add in the additional 2 cups broth if needed! Cook for another 25-30 minutes or until lentils are cooked! Add in the chopped cilantro, mix in. Taste and add salt and pepper to your liking.
- Remove the bay leaves before serving! Serve with a squeeze of lime juice, toasted baguette and sliced avocado.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
