I’m a soup lover and lentil soup is another delicious one to make. It is a great way to get lots of veggies and fibre all cooked together and served in a bowl. Ingredients in this recipe are naturally gluten free.
- 1 1/2 cups red lentils
- 3 cubed potatoes
- 3 chopped carrots
- 1/2 cup chopped onion
- 4 cups water
- 1 can diced tomatoes
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1 tsp sea salt
- pepper if you wish
Rinse and drain the lentils thoroughly.
Add all ingredients to a large pot, mix well, and bring to a boil. Lower heat, cover and simmer for at least 30 minutes or until carrots and potatoes are soft.
I like to blend about half the soup and mix with the remaining part to make a lumpy consistency. The choice is yours. Choose what you prefer – smooth, lumpy, chunky or soupy. If you like soupy you can add more liquid.
Delicious to eat on a really cold day. This soup also freezes well and I usually make a double batch so there is some to eat and some to freeze for later.
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