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Easy Lentil Soup
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Description
Lentils are great. Not only are they packed full of nutrients, but they soak up flavor like a sponge. Lentil soups freeze well, so I often make a big batch of this at the beginning of winter, to pull out when I need some extra warmth. Although this is “chicken-free,” it has the same allure and similar flavors to chicken soup. Lentils are naturally high in protein, fibre and iron, making this a healthy addition to any meal.
Ingredients
- 1 whole Sweet Onion, Finely Chopped
- 1 teaspoon Oil
- 1 Tablespoon Margarine
- 2 whole Dried Bay Leaves
- ¼ teaspoons Sea Salt (you May Need To Add Addtional Salt At The End)
- 2 whole Carrots, Chopped
- 1 teaspoon Dried Italian Seasoning
- ½ teaspoons Dried Sage
- 1 pinch Pepper Or To Taste
- 8 cups Vegetable Stock
- 1-½ cup Lentils (I Use Red)
- 1 teaspoon Balsamic Vinegar
- 1 teaspoon Miso Paste
Preparation
Saute onion in oil and margarine with bay leaves and salt, until onion becomes translucent (about 5 minutes). Add carrots and seasonings, sauteing for an additional 5 minutes (which brings out the flavors of the seasonings, and softens the carrot slightly).
Add stock, and lentils, simmering for 20 minutes or until lentils and carrots are fully softened, and the soup is slightly thickened. Remove the bay leaves, and stir in the balsamic vinegar and miso paste. Enjoy!
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