Autumn Soup with Lentils
This cozy autumn soup with tomatoes, lentils and vegetables is hearty, wholesome and ready in under an hour. One pot, simple ingredients, freezer friendly!
Equipment
- 1 dutch oven or large soup pot
- chef's knife for chopping veggies
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 teaspoon Worcestershire sauce or balsamic vinegar
- ¼ teaspoon dried basal
- 1 bay leaf
- 1 teaspoon salt
- 1 cup sliced carrots about 1 large carrot
- 1 cup cubed potatoes about 1 large potato
- 4 cup vegetable broth
- 1 28 ounce can diced tomatoes not drained
- 1 ½ cup cooked brown or green lentils 19 ounce can, drained
Instructions
- In a dutch oven or heavy bottomed soup pot heat olive oil over medium heat. Add diced onion and chopped celery, reduce heat to medium low and cook for 5 minutes, until soft.
- Add Worcestershire sauce, dried basal, salt and bay leaf, and stir to combine. Add carrots, potatoes and vegetable broth, bring to boil then reduce heat, cover and simmer for 20 minutes.
- Add undrained tomatoes, stir to combine and continue to simmer for 15 minutes. Stir in lentils and continue to simmer for 5 more minutes. Season with addition salt, pepper or an extra dash of Worcestershire sauce if desired. Serve hot with fresh bread or dinner rolls.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Defrost in the refrigerator and reheat on the stove top.
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https://www.redcottagechronicles.com/recipe/autumn-soup-with-lentils/