Again, a dish that I made in my early vegan days. I love this soup, it has lots of veggies in it and is the type of thing that requires lengthy cooking time but that's when you get to go blog or whatever. We had this for dinner and then had it as leftovers the following day as a pasta sauce.
This recipe makes a lot so be prepared for leftovers, it freezes well too:
2 cups green lentils
1 head garlic, peeled and finely minced or pressed
2 medium onions finely chopped
1 1/2 tablespoons olive oil
1/2 bunch celery chopped into 1/2 inch pieces
4-5 carrots sliced into 1/2 inch pieces
4 medium potatoes cut into 1 inch cubes
8 to 10 cups water or vegetable stock
2 bay leafs (remove before serving)
1 tablespoon finely chopped parsley
1 teaspoon thyme
1 teaspoon oregano
salt and pepper to taste
1. Sauté onions and garlic in olive oil over medium heat for about five minutes or until soft.
2. Add onions and garlic to stock pot with water or stock.
3. Add remaining ingredients and simmer, stirring occasionally for at least 1 hour. Like most soups of this type, this one will taste even better the second day when the flavors have had a chance to develop.
This has got to be one of the least appealing food pics, but it's better to have crappy images, than none right?
This recipe makes a lot so be prepared for leftovers, it freezes well too:
2 cups green lentils
1 head garlic, peeled and finely minced or pressed
2 medium onions finely chopped
1 1/2 tablespoons olive oil
1/2 bunch celery chopped into 1/2 inch pieces
4-5 carrots sliced into 1/2 inch pieces
4 medium potatoes cut into 1 inch cubes
8 to 10 cups water or vegetable stock
2 bay leafs (remove before serving)
1 tablespoon finely chopped parsley
1 teaspoon thyme
1 teaspoon oregano
salt and pepper to taste
1. Sauté onions and garlic in olive oil over medium heat for about five minutes or until soft.
2. Add onions and garlic to stock pot with water or stock.
3. Add remaining ingredients and simmer, stirring occasionally for at least 1 hour. Like most soups of this type, this one will taste even better the second day when the flavors have had a chance to develop.
This has got to be one of the least appealing food pics, but it's better to have crappy images, than none right?
This recipe makes a lot so be prepared for leftovers, it freezes well too:
2 cups green lentils
1 head garlic, peeled and finely minced or pressed
2 medium onions finely chopped
1 1/2 tablespoons olive oil
1/2 bunch celery chopped into 1/2 inch pieces
4-5 carrots sliced into 1/2 inch pieces
4 medium potatoes cut into 1 inch cubes
8 to 10 cups water or vegetable stock
2 bay leafs (remove before serving)
1 tablespoon finely chopped parsley
1 teaspoon thyme
1 teaspoon oregano
salt and pepper to taste
1. Sauté onions and garlic in olive oil over medium heat for about five minutes or until soft.
2. Add onions and garlic to stock pot with water or stock.
3. Add remaining ingredients and simmer, stirring occasionally for at least 1 hour. Like most soups of this type, this one will taste even better the second day when the flavors have had a chance to develop.
This has got to be one of the least appealing food pics, but it's better to have crappy images, than none right?
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