Monday, November 4, 2013

Garlic + Lentil Soup

Apparently I am obsessed with soup right now. And more specifically, Lentil Soup. This one runs circles around the Sausage and Kale one - it's simplicity is what makes it delightful. It has SO much flavor. I think it also is in part the vegetable broth. This is such a different flavor than chicken which is what I usually would use. So yum.

Garlic + Lentil Soup


1 cup lentils, rinsed and drained
2 yellow onions, finely diced
4-5 garlic cloves, crushed
1 carrot, peeled and very thinly sliced
2 tablespoons olive oil
2 bay leaves
½ teaspoon dried oregano
7-8 cups vegetable stock {I used Natures Promise Organic Vegetable Broth}
Salt and black pepper


  1. Heat oil in the bottom of a big soup pot, and add onion, garlic, carrots, salt, pepper, bay leaves and oregano. Cook veggies until onions are on their way to being translucent. 
  2. Add vegetable broth and lentils. Bring to a boil and then lower heat and simmer for approximately 1 hour, stirring occasionally. 


  • If you notice the soup is thickening and the lentils still need to cook more, you can add a little extra vegetable stock. I started with 7 cups, and then added in the rest of the 2nd container. 

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