I can't believe how quickly Michigan weather changes! Yesterday 70+ degrees, sunny gorgeous. Today grey, cloudy and in the 50's! It's time for comfort food and this soup is perfect and can whipped up in about an hour. Make a batch today and remember to freeze the leftovers in individual containers for a heathy and quick meal for weeks to come. Enjoy!
Lentil Soup
3 Tablespoon Olive Oil
1 Onion chopped small
2 Carrots, chopped small
2 Cloves Garlic, minced
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 Bay Leaf
2 (14.5 ounce) cans Small Diced Tomatoes
1 16 oz bag Dried Lentils
1 can (14.5 ounce) Chicken Stock 99% Fat Free
8 cups Water
¼ tsp. Red Pepper Flakes (optional)
2 Tbsp. Rice Vinegar (or any vinegar)
Salt & Pepper to taste
In large pot, heat olive oil over medium heat. Add onions and carrots and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil and cook 1 minute. Stir in lentils, chicken stock, water, tomatoes and red pepper flakes. Bring to a boil. Reduce heat and simmer for at least 1 hour. Remove ½ of the soup from the pot and place in a blender, puree until smooth. Add pureed soup mixture back into the pot. Stir in vinegar and add salt & pepper to taste. Garnish with chopped green onion if desired.
Makes 5 (2 cup) servings
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