My mom came up with the best lentil soup recipe and it’s one of my all time favourites. It’s loaded with veggies and perfect for a cold winter day… or in my case, perfect when I feel like our family hasn’t been eating healthy and we need a little nutrient boost!
One of my most favourite things about making soup is that it is next to impossible to mess it up, so if you want to season it differently for your tastes or change the amounts, it will probably still taste great!
Ingredients:
1 onion, chopped 2 cloves garlic, minced 900mL box of reduced sodium chicken broth 900mL water (I just refill the chicken broth box again and pour it into the soup) 1 can diced tomatoes (bonus if you buy diced tomatoes with herbs and spices… in this case you can leave out the italian herbs listed below) 7 stalks of celery, chopped 5 carrots, chopped 1/2 cup red lentils 1/4 cup barley 1 tsp Italian seasoning 2 tsp thyme 2 bay leaves
The short instructions are: saute the onions and garlic, add all the ingredients and simmer for 1.5 hours. Here is the longer description with pictures:
Saute the onion and garlic in a little bit of oil. Add the chicken broth and the water. Add the can of tomatoes.
Add the lentils and the barley.
Add the bay leaves, Italian seasoning and thyme.
Chop the celery and and add it to the soup.
Chop the carrots and add them to the soup.
The soup will look something like the picture above. Mmmm….
Cover the soup, bring it to a boil and simmer for about 1.5 hours or until the lentils are soft.
It’s a super hearty soup that I make several times a month in the winter. I love to make a pot on Sunday and then have it for lunches during the week.
I threw some lentil soup into the baby bullet and my 9 month old loved it too. It feeds everyone in our little family!
