Cold Weather Lentil Soup

Course: Main Course

Cuisine: North American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 184kcal

Author: Lord Byron's Kitchen

Finally a bowl of lentil soup with a nice thin broth, yet one that's hearty and filling enough to fight the cold weather chills! Loaded with good-for-you vegetables, and prepared with a savoury vegetable broth, this freezer-friendly soup is simply delicious!

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Ingredients

2 tablespoons olive oil
1 cup white onion, finely chopped
1/4 teaspoon salt
2 cloves garlic, finely minced
2 cups diced carrots
1 cup diced celery
2 whole bay leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
6 cups vegetable stock
2 tablespoons dark soy sauce
4 cups diced peeled potatoes
3 cups canned lentils, drained and rinsed
1 cup frozen green peas
fresh thyme leaves and/or fresh parsley for garnish, optional

Instructions

In a large, heavy-bottomed pot with a tight fitting lid, add the olive oil, onions, and salt. Over medium heat, saute the onions until just translucent - about 5 minutes.
Add the garlic and stir into the onions. Saute for 2 minutes.
Next, add the carrots, celery, bay leaves, rosemary, thyme, and ground black pepper. Stir together. Cook the vegetables, stirring often, for 5-7 minutes.
Pour in the vegetable stock, stir, and place the lid on the pot. Cook for 15 minutes.
Add the potatoes; stir to incorporate, cover the pot and cook for another 20 minutes.
Next, add the lentils and dark soy sauce. Stir. Cook, uncovered, for 5 minutes or until potatoes are fork-tender.
Lastly, remove the bay leaves and add the green peas. Stir into the soup and turn off the heat. Cover and let sit for 3-5 minutes.
Remove the lid. Stir the soup and ladle into bowls. Garnish and serve with crusty bread.

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