Veggie Lentil Soup
Here's a healthy and delicious recipe for vegetable-packed lentil soup. The leftovers make great lunches -- and the soup freezes well, in case you'd like to put some away for later.
Servings: 8
Ingredients:
* 1 pound dry lentils
* 5 cups vegetable stock
* 3 cloves garlic, chopped
* 1 cup chopped onion
* 1 cup chopped carrot
* 1 cup chopped celery
* 1 cup chopped red bell pepper
* 1 cup chopped fresh green beans
* 1 cup chopped fresh spinach
* 1/3 cup tamari
* 1 teaspoon oregano
* 1 teaspoon fresh thyme
* Salt and pepper to taste
Directions:
In your favorite soup pot, cook the lentils in just enough water to cover. When they are soft (usually in about an hour or less), add everything else and simmer until the vegetables are cooked. You may need to add more stock if the soup cooks down too much.
Substitution tip: Soy sauce may be substituted for the tamari.
