Tomato basil veggie lentil soup recipe
It’s soup time of year again. Cool and frosty days. Here is one I think you will enjoy and it will use what is left from your garden. I even grew lentils this year.
1 cup chopped broccoli florets
½ cup diced carrots
½ cup diced celery
6-8 cups vegetable broth
4-5 medium size tomatoes, diced
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon salt
2 cups green lentils, rinsed
2 tablespoons tomato paste
3-4 cups spinach, roughly chopped
fresh basil, for garnish
½ yellow onion, diced
2 cloves garlic, minced
2 tablespoon coconut, olive or avocado oil
Instructions: In a large stockpot, heat two tablespoons oil over medium heat. Add onion, broccoli, carrots, celery, and sauté until starting to soften. Add garlic and continue to sauté another minute. Add six cups vegetable broth, tomatoes, thyme, basil, oregano, salt and pepper. Bring to a simmer. Stir in lentils and tomato paste.
Partially cover pot and simmer for 45 minutes or until lentils are tender. Add more broth if needed, but I like this soup thick like a stew. Stir in spinach. Season to taste with more salt and pepper.
When you’re ready to eat, serve lentil soup with a fresh basil garnish.
— Barbara Rexford