Serve this hearty vegetable soup with crackers or whole wheat bread for a satisfying meal!
Lentil Vegetable Soup
Serve this hearty vegetable soup with crackers or whole wheat bread for a satisfying meal!
Equipment
- 1 cutting board
- 1 chef's knife
- 1 Colander
- 1 Large pot with lid
- 1 Stirring spoon
Ingredients
- 16 oz mushrooms
- 2 Tbsp cooking oil
- 3 carrots, diced
- 3 celery ribs, diced
- 1/2 tsp each dried thyme, sage, and rosemary (or 1 1/2 tsp Italian seasoning)
- 2 cloves garlic, minced (or 1/4 tsp garlic powder)
- 1 cup lentils, rinsed
- 4 cups broth of choice (or water)
- 1 can full-fat coconut milk
- Salt
- Pepper
- 2 Tbsp lemon juice
Instructions
- Rinse the mushrooms, then slice them.
- Add mushrooms to a large soup pot with cooking oil and a pinch of salt and pepper. Cook over medium heat until the mushrooms have released their water and it evaporates.
- Add onions, carrots, and celery to the pot along the thyme, sage, and rosemary. Cook until the onions are soft.
- Add the lentils and the broth to the pot. Stir until combined. Place a lid on the pot, and turn the heat up to high. Bring the soup up to a boil, then reduce the heat to a medium-low. Let it simmer for about 20 minutes, or until the lentils are tender.
- Once the lentils are tender, stir in the coconut milk and lemon juice. Let it simmer for another five minutes.
- Add salt and pepper to taste. Enjoy immediately, and refrigerate leftovers within 2 hours.