Winter Lentil Soup

By Barb Biagioli

Hearty and healthy, this soup is packed with vegetables and perfect for winter. It’s filling and warming and ideal with a slice of sourdough bread.

Winter Lentil Soup Recipe

 Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 6 - 8

 INGREDIENTS

• 1 tbsp extra virgin olive oil

• 1 yellow onion, diced

• 1 red onion, diced

• 5 garlic cloves, minced

• 3 celery stalked, diced

• 3 carrots, diced

• 2 zucchini, diced

• 2 gold potatoes, diced

• 1 cup red lentils

• 1 jar crushed tomatoes

• 1 jar diced tomatoes

• 6 cups vegetable broth

• 1 bay leaf

• 1 tbsp thyme

• 1 tbsp oregano

• 1 tsp paprika

• 1 tbsp Himalayan salt

INSTRUCTIONS

 1.        Warm a Dutch oven over medium heat. Add the olive oil and the diced vegetables – onion, celery, carrots, zucchini. Sauté until cooked down and then add garlic. Stir together. 

2.        Add the potatoes and lentils and spices. Stir together until combined. Then add the tomatoes and broth and bring to a simmer for 20 – 30 minutes until the potatoes are cooked through.  

3.        Remove the soup from heat. Take 2 cups of soup and add to the blender. Blend and pour back into the soup. Add broth to thin a bit and a bit of extra salt to taste. Pour into bowl and serve with warm bread.

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