This is one of my go-to meals when I want something quick, filling, and warm. Throw everything in a pot and forget about it until it’s ready! Rest assured that it is FAR tastier than it’s bog-like hue hints at.

Lentil Soup

1/2 onion, chopped
2 large cloves garlic, pressed
2 carrots, halved and sliced
2 stalks celery, sliced
4 cups water
3/4 c. french* lentils
1 vegetable bullion cube (enough for two cups) – or replace two cups of the water with two cups broth.
1/2 tbsp. dried basil
1/2 tbsp. dried oregano
2 bay leaves
ground black pepper to taste

Put all ingredient into a large soup pot, cover, and simmer on medium to medium-high heat until lentils and onions are tender, about 25-35 minutes. Remove the bay leaves before serving.

*french lentils retain their shape and have a better texture when simmered – if you don’t have them on hand and don’t mind mushy textures, go ahead and use regular green lentils – but don’t say I didn’t warn you!

-Eve

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