Vegetable Lentil Soup
This simple, nutritious soup is perfect for a fall lunch or dinner. Keep it warm on the stove so everyone can help themselves throughout the day. Serve with homemade sourdough or any other favorite crusty bread.
3 carrots, finely diced
3 stalks celery, finely diced
2-3 small onions, finely diced
3 garlic cloves, finely diced
2-3 tbls reserved bacon fat (adds good flavor), or other oil of choice
3 tbls tomato paste
14oz can petite diced tomatoes
2 cups green or brown lentils
10 cups chicken or vegetable broth, 2 cups set aside
Salt and pepper, to taste
In a large pot heat your oil of choice. Add the carrots, celery and onions and sauté over medium heat for about 7 minutes.
Add the garlic and let that saute with the other veggies for just 1 minute so the garlic doesn't burn. Add in the tomato paste and stir until combined. Then add the diced tomatoes.
Add 8 cups of broth and the lentils.
Bring to a low simmer, cover and simmer for about 20 minutes checking the liquid and tenderness of the lentils. You may need to add more broth after 20 minutes to continue to cook the lentils. Once the lentils are tender add salt and pepper to taste. Enjoy!