Vegetable Lentil Soup

Vegetable Lentil Soup

Oh, hello singe digit, below zero temps. How long do you plan on staying??

Actual temp 12°. Feels like temp? -6°… it is pretty chilly in the Chicagoland area. Those 50° temps we were enjoying just a month or so ago are officially behind us. Or are they? You never know. I did want these temps and the snow to come. I was hoping the sooner the snow came, the sooner it will leave!! I mean, the snow is pretty (from the view out my window while I’m on the couch wrapped in my fuzzy blanket) However, as I’ve said before, this makes for perfect soup and chili weather.

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This soup is a mix of veggies along with some lentils. Trader Joe’s has lentils that are prepped and ready to cook with. I really enjoy them, and, well, they are the only lentil’s I have ever cooked with. Over the summer, I made a delicious lentil veggie salad. That will be published once the temps get warmer!

Really, you can customize this soup with whatever vegetables you like. I think kale or spinach would be a nice addition to the assortment of veggies I have already.

I also weirdly love peas (don’t get me started on snacking on frozen peas- really incredibly weird I know), if you don’t…. you can add maybe a cup or two. Not the whole 1 lb. bag.

My mom: “Kate, you know there’s a lot of peas in the soup?”… me: “yeah, I like peas”

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Below you’ll find the printable recipe for this soup! It is perfect for a cold winter day!!

Vegetable Lentil Soup

Ingredients

  • 6 c. Chicken Broth
  • 1 28 oz. can Diced Tomatoes
  • 4 stalks Celery, chopped
  • 3 large carrots, chopped
  • 2 Sweet Onions, chopped
  • 3 Russet Potatoes, Diced
  • 1 can Whole Kernel Corn, rinsed and drained
  • 1 package (1 lb.) Lentils
  • 1 sprig Rosemary
  • 1/2 tbsp Thyme
  • 2-3 Bay Leaves
  • 2 Garlic Cloves, minced
  • Salt and Pepper to taste

Instructions

  • In a large pot, pour in your chicken broth, 28 oz. can diced tomatoes, sprig of rosemary, thyme, bay leaves and garlic.
  • Bring that to a boil, and once it is at a boil, switch your heat to low. Let it simmer on low, with the lid on, for 1 hour.
  • After 1 hour, take out your sprig of rosemary and dump in all of your veggies (minus the lentils). Simmer on low, with the lid on, for 4 hours.
  • After the 4 hours, take your lid off and add your lentils. Allow to cook, with the lid off, for 1 hour.
  • Let it cool and enjoy!
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