Comforting Lentil Soup
Ingredients
- 2 cups Carrots (peeled and cubed)
- 2 cups Potatoes (peeled and sliced)
- 2 cups Butternut Squash (peeled and cubed)
- 2 cups Diced Veggies (celery, parsnip, bell pepper, cabbage.)
- 7 cloves Garlic
- 1 Large Onion
- 1 1/4 cup Lentils (I usually use green. You can also substitute split lentils for ¼ cup of the lentils for a creamier texture.)
- 2 tablespoons Olive Oil
- 6 cups Veggie Stock
- 1 tablespoon Cumin
- 2 teaspoons Coriander
- 2 teaspoons Curry Powder
- 1 1/2 teaspoon Salt (more to taste)
- 1 teaspoon Turmeric
- 1 teaspoon Italian Herbs
- 2 teaspoons Tomato Paste
- 1 can Diced Tomatoes
- 1 Lemon (juiced)
Instructions
In a large pot or dutch oven over medium heat. Saute onion and garlic in olive oil until fragrant and tender, about 2-3 minutes. Add the veggies, spices and salt. Saute 4-5 more minutes. Add the tomato paste and brown it a bit. Add the tomatoes and their juices, stock and water, scraping up any browned bits. Add the lentils, stir and cover, bring to a simmer and cover, simmering on low for 20-25 minutes.
Place about 4 cups of soup in a blender. Pulse gently until semi-smooth and creamy-looking. Add back to the pot and stir to combine. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time.