Lentil Soup
Servings: 4
Ingredients
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 Carrots, sliced
- 2 stalks Celery, chopped
- 1 tbsp. Curry powder
- 4 ½ cups Vegetable broth, divided
- 1 cup Brown lentils, rinsed
- 1 cup Scallions, chopped
- 1 tsp Lemon juice
- 1 tbsp. Nutritional yeast
- ¼ tsp Black pepper
- ¼ tsp Red pepper flakes
- Sea salt to taste
Instructions
- In a large soup pot, sauté onion, garlic, carrots, and celery in ½ cup vegetable broth over medium-high heat, until vegetables are soft. Add curry powder and cook for 1 minute.
- Add remaining vegetable broth, lentils, scallions, lemon juice, nutritional yeast, black pepper, and red pepper flakes. Bring to a boil, then cover and turn heat low to a slow simmer, stirring occasionally, until the lentils are tender, about 45 minutes.
- Add salt to taste.
Notes
Adding salt at the end of a recipe allows you to use just the right amount.
This soup can also be prepared in a Crock-Pot. If you start with boiling water, it will cook in 1–2 hours; with cold water, 5–6 hours.
You can prepare a pot of this delicious soup and keep it on hand for quick meals. Reheat individual portions in the microwave and serve it with a salad of mixed greens and a slice of whole grain bread for a thoroughly nutritious and satisfying meal.