Lentil & Vegetable Soup

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Lentil Vegetable Soup

Author: Keith Snow

Very easy and hearty lentil soup with many vegetables.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cups chopped onions
• 1 cup chopped celery (save leaves to chop for garnish)
• 1 cup chopped carrots
• Salt and pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dry thyme
• 2 tablespoons cream sherry
• 1-1/2 cups green lentils, picked over
• One 15.5 ounce can diced tomatoes in juice
• 5 cups (or more) broth (basic formula: 5 cups water + 2 vegetable bouillon cubes)

Instructions

1. In a heavy-bottomed pot over medium-high heat, add oil, onions, carrots, and celery.
2. Season with salt and pepper. Cook, allowing vegetables to sweat out, for about 15 minutes, until just beginning to brown. Add garlic powder and thyme.
3. Pour in cream sherry to de-glaze, and continue cooking to allow alcohol to evaporate.
4. Add lentils, tomatoes, salt, and pepper. Add broth, stir well, and cook for 45 to 60 minutes over low heat.
5. Optional: Give it four or five pulses with an immersion blender to break up the texture.
6. Serve warm.