Vegetable Lentil Soup from Everyday Cooking Adventures

Vegetable Lentil Soup from Everyday Cooking Adventures
Vegetable Lentil Soup from Everyday Cooking Adventures

A pandemic in the world and a new baby are making things a little hectic, so I’ll be cooking a lot of one pot dinners and discovering ways to use simple pantry ingredients. A bowl of soup could be the perfect solution! Although you can make your own fancy stock, soak dry beans overnight, and add pistou (olive oil, basil, garlic) to the finished product, this recipe is a quick, easy, healthy, one-pot meal.

Green or brown lentils are more likely to be plumped up if toasted since they require the most time to cook out of all lentil varieties. Red or yellow lentils need a shorter cooking time, about 15 minutes, so adjust the recipe accordingly.

Play around with the different beans and vegetables you have in your cupboard and fridge and see what combinations you can come up with. In a similar way to a casserole, the idea is to use up what you’ve got in one straightforward recipe. Cannellini beans and Great Northern white beans are both tasty, but the texture of the darker red kidney bean is my favorite. Again, use what you have in your pantry, and you can also make it ahead of time and then reheat it the next day for lunch.

Vegetable Lentil Soup from Everyday Cooking Adventures
Vegetable Lentil Soup from Everyday Cooking Adventures

The Vegetable Lentil Soup

The following number of people are served by this recipe: 4.

Preparation Time: 10 minutes

Duration: 40 minutes

The following ingredients are necessary for the recipe:

  • Two tablespoons of extra virgin olive oil
  • One cup green or brown lentils, rinsed through a sieve
  • 64 oz. of vegetable or chicken stock
  • A handful of fresh oregano
  • A handful of fresh thyme
  • Half diced yellow onion
  • One zucchini
  • One small butternut squash
  • Three medium carrots of any color
  • Can of kidney beans, 8.5 oz.

Instructions:

  1. In a 3.5 qt Dutch oven or saucepan, heat the olive oil over medium heat. Toast the lentils for 2-3 minutes, stirring on and off. Then cook the onion and stir the combination well for another 2 minutes. 
  2. Add the stock, oregano and thyme to the pot and stir. If you leave the herbs on their stalks, the leaves will fall off into the soup as it cooks. Please ensure the stalks are removed with tongs before serving.
  3. Boil it for a few minutes and then reduce to a simmer. Cook uncovered for 15 minutes.
  4. Add the zucchini, squash, carrots, and beans and stir. Bring back to a simmer and let cook uncovered for another 20 minutes.
  5. Make sure you remove the stalks of herbs with tongs. Serve with crusty bread. Taste for seasoning and add salt and fresh ground black pepper if necessary.

 

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