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Warming Soups for Cool Weather

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Light Lentil Soup
serves 5–6

(see next page for a heartier version)

1 Tbsp. oil (optional)
1 onion, chopped
3 cloves garlic, diced
2 celery stalks, sliced
3 cups carrots, sliced
2–3 potatoes, cubed
2 cups dry lentils (rinsed & soaked)
1 Tbsp. nutritional yeast
tamari, to taste
water, as directed below

Blender Ingredients
2 cups water
1 tsp. garlic powder
1 tsp. dried dill weed
1 tsp. herb salt such as Herbamare
1 tsp. cumin powder
1 Tbsp. tamari
1 tsp. onion powder
1 tsp. sea salt

1. In a soup pot, in oil or water, sauté the onion and garlic until soft. Add celery, carrots and potatoes and stir. Add the lentils along with the yeast and tamari, with enough water to cover the lentils by two inches. Cover and simmer. Add more water as necessary as the lentils cook.
2. When lentils are soft, remove 3/4 cup of lentils with some vegetables and blend with the Blender Ingredients. Pour into soup pot. Add enough water for desired consistency. Simmer until the flavors blend, approximately 20–30 minutes.

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