I love to make soups in the fall! There is something so comforting about preparing a big batch and then warming up by sipping on a bowl by the fire. Or the heat pump. Whatever works;). Lentil soup, aka, “fakeies”, were a staple in my grandmothers kitchen, especially with warm freshly baked bread.
This Lentil Soup recipe is one of my all time favourites, let me know what you think!
Lentil Soup Ingredients:
- 1 onion, chopped
- 2 celery stalks, chopped
- 2, carrots, chopped
- 2-3 garlic cloves, minced
- 2 bay leaves
- 2tbsp tomato paste
- Salt and pepper to taste
- 1/2 tsp oregano
- 1/2 bag dry lentils or 1 can, rinsed and drained
- 2-3 tbsp olive oil
Instructions:
- Rinse and drain lentils
- Sauté onions, celery, carrots in olive oil for a few mins, until softened. Add garlic and tomato paste. Stir and combine until paste has melted and coated all the veg. Stir in the lentils , then fill pot 3/4 with water. Season with salt and pepper, oregano, bay leaves. Bring to a boil, then reduce to medium low heat.
- Let simmer for 30-40 mins until soup thickens.
This meal is hearty, delicious and loaded with plant protein, fiber and iron. Let me know what you think😊
