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lentil vegetable soup

Terrio13 avatar
Recipe by
TERRI OPGENORTH
@Terrio13
Lake Mills, WI

This is a great Lentil soup. I like the combination of red and green lentils for more depth of flavor. The Tabasco and pepper flakes give a nice bite. Be sure to serve with a dribble of good olive oil and some fresh bread for dipping. Heaven! Please note that the soup needs to be refrigerated overnight for the best flavor.

yield 4 -6
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For lentil vegetable soup

  • 1/4 lb
    button mushrooms
  • 1 lg
    yellow onion
  • 2 lg
    carrots
  • 4 stalk
    celery
  • 4
    plum tomatoes--canned or fresh with skin removed
  • 3 lg
    garlic cloves
  • 1 c
    red lentils
  • 2 c
    green lentils
  • 6 c
    vegetable stock
  • 1 tsp
    each-thyme, marjoram and oregano
  • 2
    bay leaves
  • 2 Tbsp
    tomato paste
  • 1 Tbsp
    balsamic vinegar
  • 4 dash
    tabasco
  • pinch
    red pepper flakes
  • 3 Tbsp
    extra virgin olive oil
  • sea salt to taste

How To Make lentil vegetable soup

  • 1
    Coarsely chop the onion, celery, carrots and tomatoes.
  • 2
    Mince garlic and slice mushrooms.
  • 3
    In a stock pot, saute mushrooms in olive oil for 10 minutes.
  • 4
    Add onions, celery and carrots and saute until the onions become translucent. (about 10 mins)
  • 5
    Add garlic and saute 3 minutes, while being careful not to brown that garlic. (this can make it bitter)
  • 6
    Add lentils, stock and spices into the stock pot. Stir and bring to a boil.
  • 7
    Reduce the heat and cover; simmering until lentils are tender, about 35-40 minutes.
  • 8
    Add tomato paste and dissolve.
  • 9
    Add tomatoes, Tabasco and balsamic vinegar. Add salt to taste and simmer for 2-4 minutes, adding more vegetable stock to thin if necessary.
  • 10
    Cool and refrigerate overnight to meld flavors.
  • 11
    Reheat gently and serve with a dollop of sour cream and a drizzle of good quality olive oil if you like.
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