Hardy Lentil Soup
By Shelly Murray
This soup is a great way to get protein in your diet without meat and is mentioned in my earlier post about an easy way to get started cooking in bulk for the week.
Prep Time: 20 min. Cook Time: 45 min.
Ingredients:
4 C CHICKEN STOCK
4 C WATER
2 C RED LENTILS
1 Tbs EXTRA VIRGIN OLIVE OIL
2 strips KOMBU (seaweed)
1 large ONION, chopped
4 cloves GARLIC, minced
5 CARROTS, diced
4 stalks CELERY
2 large RED POTATOES, diced
1 large RUTABAGA, diced
2 ZUCCHINI, diced
2 15 oz canned TOMATOES, diced
2 tsp SEA SALT
1 tsp CUMIN
1 tsp OREGANO
1 tsp THYME
1 tsp TUMERIC
1 BAY LEAF
Substitution Options: Instead of Chicken Stock, use Vegetable Stock
Instructions:
Put CHICKEN STOCK, WATER, RED LENTILS, OLIVE OIL, and KOMBU in large stock pot, bring to a boil and simmer for 20 minutes. Next add ONIONS, GARLIC, CARROTS, CELERY, POTATOES, RUTABAGA, ZUCCHINI, TOMATOES, and SEASONINGS. Simmer until vegetables are soft
