Author: Henrietta @ ahensnest.com (adapted from Taste of Home)
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 12
a hearty vegetarian soup made with carrots, lentils and tomato.
Ingredients
10 c water
5 large carrots, sliced
¼ cup onion, minced
6 stalks celery, chopped w/ leaves
1⅓ c dried lentils, rinsed
2 6oz cans tomato paste
2 Tbs parsley
½ tsp garlic powder
½ tsp onion powder
1 tsp dried thyme
½ tsp dill weed
½ tsp tarragon
2 Tbs brown sugar (1 Tbs for less sweetness)
2 tsp vinegar
1 small bay leaf
½ tsp pepper
½ - 1 tsp salt (to taste)
1 c frozen leaf spinach
Instructions
Into a large pot, add water, carrots, onion, celery and lentils.
Bring to a boil, cover and simmer until vegetables and lentils are just tender, about 20 minutes.
Stir in all remaining ingredients except spinach.
Bring soup to boil, then reduce heat to medium and simmer 10 - 15 minutes until flavors are blended and lentils are soft.
Find and remove bay leaf. Stir in spinach.
Serve hot and enjoy!
Notes
We might add a few slices of cooked crumbled bacon next time - meatless is good but bacon makes everything better! This makes a large batch, cut it in half for a single batch. It does taste delicious on the second (and third!) day of being in the fridge. This soup would freeze well.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2011/12/meatless-dinner-recipe-lentil-tomato-soup.html