Easy Lentil Soup

Easy Lentil Soup

By Kelly Boyle – modified by Mariola Pratt

Ingredients:

  • 1 heaping tablespoon minced garlic
  • ¼ to ½ cup chopped onion
  • Vegetable broth for “sautéing”.
  • 2 teaspoons ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon mixed herb (I use either bouquet garni or mural of flavor)
  • 1 cup regular/green lentils
  • 1 cup red lentils
  • 2 quarts vegetable broth ( I add an extra ½ quart for more liquid at home)
  • 1 large can crushed tomatoes ( or 2 small cans – I use fire roasted)
  • 1 large carrot, chopped
  • 2 large celery stalks, chopped
  • Optional: can of black beans
  • 1 cup frozen corn

Directions:

  1. “Sauté” the garlic, onion and cumin in broth
  2. Add remaining ingredients to large sauce pot or crockpot on high
  3. Stir and simmer on stove at least 1 hour until lentils are tender.

If using crockpot, I put it on high for 6-8 hours

If using an Instant Pot, use slow cooker mode for 6 hours.