For years, I have been buying this at the grocery in a can. My youngest loves it but figured we may as well try to pimp this too and make it better.
It’s not a perfect replica but close enough that I get the thumb of approval from the kid. Even my oldest ate it a few times and he hates lentils. I will take that as a win.
You need
- 6cup vegetable broth
- 240g brown lentils
- 2tbsp tomato paste
- 2 carrots diced
- 2 stalks celery sliced thick
- baby spinach
- 1 potato peeled and diced
- green beans
- olive oil
- salt & pepper
- 2 garlic cloves minced
- 1tbsp white wine vinegar ( or rice vinegar)
- 1/2tsp cumin
- 1 onion diced
- 1 bay leave
- 1tsp oregano
- dash lemon juice
Instructions
- The first step is to rinse your lentils until the water is clear. Reserve.
- In a large pot, heat over medium heat and add the oil. Saute the onion, carrots, potatoes and celery for 5 minutes. Add the garlic, mix and cook for another minute. Add the cumin, oregano, vinegar, lentils and tomato paste. Stir and cook for a few minutes then add the broth. Bring to a boil and simmer for 15 minutes.
- At this stage add the green beans, spinach and bay leave and continue simmer for another 15 minutes or until lentils are cooked. Squirt some fresh lemon juice and stir before serving.
FYI, this soup freezes well