Lentil soup is a delicious healthy soup that you can pretty much add any ingredients you like. Todays recipe had sweet potato, sausage, zucchini and so much more.
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This homemade lentil soup can easily be made vegetarian by using vegetable stock, and omitting the sausage.
Lentil Soup Recipe
1 yellow onion, diced
3 celery stalks, diced
4 carrots, sliced
1 large organic sweet potato, peeled, cut into bite size pieces
2 Tbsp. olive oil
4 large cloves garlic, minced
2 bay leaves
1 tsp. Oregano
1 tsp. Ground cumin
1 tsp. Dried basil or a small bunch of fresh, chopped
1 bunch of fresh organic Italian parsley, chopped
1 can 15 oz. fire roasted diced tomatoes
2 cups dry lentils, brown or green
9 cups of chicken broth
1 ½ cups fresh spinach, chopped
1 ½ cups organic zucchini, sliced
5 Aidelle sausage, any flavor, sliced
2 Tbsp. balsamic vinegar, high quality
salt to taste
Heat a large stockpot over medium heat and add 1 to 2 tablespoons of olive oil. Once it starts to shimmer add the onion, celery and carrots. Saute for at least 10 minutes. 15 min. Would be better. After 10 minutes add the garlic and saute an additional minutes.
Then add the bay leaves, oregano, and cumin and give it a stir. Next add the lentils, chicken broth, sweet potatoes and the sausage and stir. Bring this to a boil and then lower the temperature to low, cover and simmer for about 30 minutes or until the lentils have softened.
We are not adding anything acidic such as the tomato, or balsamic vinegar or even the salt at this point because it will prevent the lentils from softening up.
After the lentils have softened, add the tomatoes, parsley, salt, and spinach and stir. Let this simmer an additional 15 minutes.
Then add the balsamic vinegar and the zucchini and simmer for 5 minutes.
You can serve this up with parmesan cheese and french bread. This is so hearty that one could consider it a stew. So I hope you give this a try for your next lunch or dinner.
I hope you enjoy this hearty, healthy lentil soup.
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