*Dairy Free* *Vegan* *Gluten Free*
Hearty and comforting, especially on a cold day. This soup will make enough for a meal with leftovers to refrigerate or freeze. Lentils are an excellent source of protein and fiber.
1 T Extra Virgin Olive Oil
6 Cups of Dairy Free Gina Basic Vegetable Stock or half stock and half water
1 cup red or white wine
2-3 carrots, diced small
2-4 celery stalks, diced small
1 medium onion, chopped
1 medium sized red potato, diced small
2 cloves garlic, chopped
2 handfuls spinach or kale, chopped
2-3 tomatoes, chopped (canned or fresh)
1 -1 ½ cups lentils, cooked according to package directions
Black pepper, salt, and red pepper flakes to taste
¼ teaspoon garlic powder
Other herbs/spices as you like
1. Cook lentils in a pot with enough water to cover. Any color of lentils is fine. I cook the lentils until they just under cooked. The lentils should not be mushy. When done drain and set aside.
2. While lentils are cooking, in a large soup pot, saute the carrots, onion, celery, garlic in 1 Tablespoon Extra Virgin Olive Oil. When softened, add water /stock and simmer for 5-10 minutes.
3. Add lentils and potato, bring to a boil, then turn down heat to low simmer. About 30 minutes prior to serving, add spinach/kale and tomatoes. Keep on a low simmer until ready to eat. Before serving, taste and adjust seasonings if needed.
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