One of my all-time favorite soups is based on the Tomato Vegetable Lentil recipe from a cookbook called Soup Makes the Meal. Over the years, I've changed it so it's more my own - adding some things, leaving others out. I make it almost every week to take for lunch. You'd think I'd get sick of it by now, but I haven't!
Here is my version of Tomato Vegetable Lentil soup!
Ingredients:
10 cups of chicken broth (use vegetable to make this vegetarian/vegan!)
1 T olive oil
2 large carrots, peeled and diced
2 celery stalks, diced
1 onion, chopped
1-2 potatoes (depending on size), peeled and chopped
1 cup lentils
1 can of diced tomatoes (low sodium if you can)
1/2 cup of rice (uncooked)
1 bay leaf
1/2 t. dried thyme
1/2 t. basil
1/4 t. red pepper flakes (or less - adjust to your taste)
1/4 t. black pepper
1. Chop carrots, onions and celery.
2. Put olive oil into stock pot along with chopped veggies. Add all herbs now, too. (I do it early so I don't forget!) Saute until onions are tender.
3. Add chicken (or vegetable) broth and bring to boil.
4. Add lentils and rice. Simmer 10-15 minutes.
5. Dice potatoes and add to pot. Simmer 15 minutes.
6. Add can of tomatoes (with juice if you like a tang to your soups!) and simmer an additional 10 minutes.
7. Taste and adjust seasonings.
This makes at least 10 one-cup servings, but I usually portion mine directly into tupperware to take to work throughout the week! It tastes even better after reheating! Oh and serving it with a crusty bread is so yum!
I hope you enjoy!
