Lentil Soup
  • 2 cups dried green lentils, rinsed
  • 1 tablespoon olive oil
  • 3 medium carrots, sliced into rounds
  • 2 celery stalks, diced
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 3 teaspoons dried thyme
  • 3 teaspoons dried tarragon
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • salt and pepper to taste
  • 6 cups of vegetable stock
  1. Heat a large pot, then add olive oil.
  2. Add onions, carrots and celery. Stir and cook until they begin to soften.
  3. Add thyme, tarragon, Worcestershire sauce and tomato paste. Season with salt and pepper.
  4. Stir to incorporate for about a minute then add lentils and stir again.
  5. Add stock. Cover and bring to boil.
  6. When it comes to a boil, reduce heat and simmer. Cook until lentils are tender, 30-45 minutes.
You can use water instead of stock but you may need to add more seasoning.
If the soup is too thick, add more stock (or water).
Recipe by Erin Dishes Nutrition at https://erindishes.com/international-year-of-pulses/