December 02, 2016

Red Lentil Vegetable Soup

Red Lentil Vegetable Soup
Sharon Wolff

The best part about homemade soup is that you can pretty much add whatever vegetables you have on hand. Often shopping and tedious measuring is not a requirement. I made up this recipe as I went along. Fellow soupers, can substitute ingredients as you see fit. 


  • 1 medium onion
  • 1 red bell pepper
  • Head of cauliflower - broken into florets
  • 5 stalks celery
  • Bag of multicolored organic carrots
  • 2C red lentils
  • Spices: garlic powder, curry, parsley, dash basil to taste (or use fresh)


  • Fill a medium size pot with water
  • Add cauliflower, celery, carrots, parsley and bring to a simmer
  • Cover and continue to cook on low
  • In separate pan, brown onion and red pepper in a little olive oil
  • Add to vegetables and continue cooking until everything is tender
  • Strain out vegetables and blend in food processor or blender until creamy, keep a few chunky bits if you like
  • Return mixture to water
  • Add 2 cups uncooked lentils
  • Add spices to taste
  • Stir, cover and cook on low until lentils are soft

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