Hale and Hearty Soup Recipe
This Hale and hearty soup recipe diet is not only tasty but also full of diet ingredients.
Equipment
- Large soup pot or saucepan
- Ladle for serving
- Bowls for serving
- Optional: Vegetable peeler for prepping carrots
- Food processor or blender
- Kitchen towel
- Wooden spoon or spatula for stirring
Ingredients
- 1 ¼ cups French green lentils (or brown lentils)
- ¾ of a 28- ounce can of diced tomatoes in juice
- Splash of balsamic vinegar
- 3 tablespoons olive oil
- 2 cups (chopped) onions
- 1 ¼ cups (chopped) celery
- 3 garlic cloves, (minced)
- 5 cups (or more) vegetable broth
- 1 ¼ cups (chopped) carrots
- 1 cup chopped mushrooms (optional)
- 1 tablespoon (or more, to taste) cumin powder
Instructions
- Heat the oil of olive in a saucepan or large soup pot over medium-high heat until it shimmers and flows as water.
- Add the celery, carrot chopped onion, mushrooms, and garlic. Stir it frequently and it until starts to brown and soft. Heat it for at least 15 minutes.
- Put the 5 cups of vegetables in broth and put the diced tomatoes, lentils, salt, pepper And cumin in broth then boil the soup.
- Slow the heat from medium to low, cover the soup pot, and then cook it until 35-45 minutes Or the lentils become tender.
- Put the 2 cups of soup in a blender or food processor carefully .fill the blender half or Less. Remove the lid to allow steam to escape then cover it with a kitchen towel until it becomes Soft.
- Pour the puree into the soup pot and stir it until it combines.
- If needed, taste it with more pepper or salt. To make it more tasty add a splash of balsamic
- You can thin it with vegetable broth adding a ¼ cup at a time as you like if you feel it is thick.