Good afternoon! Sorry for my late posting today! Today I am going to share another soup recipe (I know, I know, enough with the soup recipes). I got this recipe from my girlfriend who is vegan and gluten free and it's great!
Lentil Soup
2 Leeks, sliced, white part only
3 - 4 carrots, sliced
3 - 4 stalks of celery, sliced
1 clove garlic, crushed
3-4 cartons vegetable stock (12 - 16 cups)
1 - 2 tbsp. basil
Seasoning salt & pepper, to taste
Bob's Red Mill Veggie Soup Mix (1/4 - 1/2 cup)
In a large soup pot, sauté leeks, carrots, celery & garlic in a little bit of water or vegetable stock until a little soft. (You can use oil if you want)
Add vegetable stock and bring to a boil. Reduce to a simmer to add basil, salt & pepper. Rinse veggie soup mix in a strainer with cool water and add to pot. Let simmer until lentils are soft (approximately 20 - 30 minutes).
NOTES: I didn't use the Bob's Red Mill soup mix because I couldn't find it where I live. I did use a mix of lentils and pot barley, but I think next time I would add more like 1 cup of lentils instead of a half a cup. I also added a cup of mushrooms and a cup of Kale. The mushrooms and Kale were a great addition. I ripped the tough stems off the baby kale, and next time I would use more.
You can mess around with the amounts, but this is a great, hearty soup that offers lots of nutritious foods!
Enjoy!
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