Hearty and Healthy Lentil Soup

 

*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. I always cook extra lentils and use later in the week in salads, mixed with rice or quinoa, or other soup recipes. Cooked  lentils will also freeze well.

This image has an empty alt attribute; its file name is Why-You-Should-Be-Eating-Lentils.jpg

INGREDIENTS:

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, All Purpose seasoning to taste 

1/2 teaspoon garlic powder

 

DIRECTIONS:

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. Add tomatoes and keep simmering. 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.

What’s your favorite soup recipe? Share in our Comments section.

Copyright @DiryFreeGina .  Please do not reproduce, sell or publish without the written permission of DairyFreeGina

DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food,nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too

 

Lentil Soup

Hearty and healthy soup that will keep you warm on a cold day
Course: Soup
Keyword: Dairy Free, Gluten Free, Lentil Soup, lentils, Plant Based, Soup, Vegan
Author: DairyFreeGina

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 6-8 cups Vegetable Stock
  • 1 cup red or white wine
  • 4 stalks celery, diced small
  • 1 medium sized onion , chopped
  • 1 medium sized red potato, chopped
  • 2 cloves garlic , chopped
  • 2 handfuls spinach or kale, chopped
  • 2-3 fresh tomatoes, chopped or equivalent canned
  • 1- 1 1/2 cups lentils, cooked according to package
  • Salt and pepper to taste, red pepper flakes to taste , all purpose seasoning to taste
  • 1/2 teaspoon garlic powder

Instructions

  • 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.
  • While lentils are cooking, in a large soup pot, sauté the carrots, onion, celery, garlic in 1 Tablespoon Extra Virgin Olive Oil. When softened, add stock and simmer for 5-10 minutes.
  • Add lentils and potato, bring to a boil, then turn down heat to low simmer. Add tomatoes. 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.
Please follow and like us:
DairyFreeGina

Foodie who is allergic to milk and lamb and eats vegan and gluten free. I’m a life long fitness enthusiast , runner, dancer and passionate about talking food, nutrition, health and exercise. I am a lover of cats big and small, and call Disney World my 2nd home.

2 thoughts on “Hearty and Healthy Lentil Soup

Leave a Reply