Veggie Lentil Soup
1 cup dried green or brown lentils
3 cups water*
2 bay leaves
1 cup carrots, diced
½ cup celery, diced
¾ cup onion, diced
1 cup green beans, cut into bite sized pieces
2 ½ Tbsp. no salt added tomato paste
1 Tbsp. dried parsley
2 tsp. cumin powder
½ tsp. dried dill weed
1 tsp. dried coriander
1 ½ tsp. garlic powder
1 ½ cup yellow potatoes, diced
salt & pepper to taste added after done cooking
Combine lentils, water**, bay leaves, carrots, celery, onion, and green beans in a medium sized pot and bring to a boil.
Lower to a simmer and add tomato paste, parsley, cumin powder, dill weed, coriander, and garlic powder and stir to combine. Add in potatoes. Simmer for 30 minutes or until lentils and potatoes are tender, stirring occasionally. When finished cooking add salt & pepper if desired.
Serve over smashed baby red or yellow potatoes or rice!
Makes about 5 cups.
*3 cups of water will give you a “thicker” soup, if you like a “thinner” broth add an extra ½ cup of water.
**It is important to cook your lentils in water, not broth and with no salt. This helps to keep the lentils tender.
Approximate nutrition info per 1 cup (from cronometer.com):