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Wednesday, January 2, 2019

Red Lentil Soup


1T olive oil
1 celery stalk
1/2 medium yellow onion, chopped (1/2c)
1-2 medium sweet potatos, peeled and chopped
1 garlic clove, minced
3/4 c dried red lentils
1qt broth of choice (I prefer chicken to veggie, but they are both good)
1t oregano 
1t parsley
1/2t thyme, 
2t cider vinegar
Heat oil in large stockpot over medium high heat. Add vegetables, saute 6-8 minutes, stirring often, until onion is translucent. Add garlic and lentils. Cook for 2 minutes, stirring constantly. Add broth. Bring to boil and reduce heat to low. Simmer for 30-40 minutes until lentils are tender (can puree here for babies). Add herbs and vinegar; cook for approx 10 minutes more. Serve with dollop of plain yogurt or sour cream if desired. I usually double the recipe for leftovers. 

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