Brown Lentil Soup

Brown Lentil Soup



Brown lentils – again 1-2 cups. I make more and freeze some. It’s really nice to pull a yummy meal out of the freezer after a tiring day in Mommyville!

Sort through the lentils looking for pebbles. Rinse if you desire.

Sautee some onions and garlic in a little water until translucent.

Add lentils and cover with water.  Simmer for 30-40 minutes.  These lentils will not get as mushy as the red lentils do in the taco/burrito recipe. 

Cut up some baby carrots into small pieces and add to soup. If you like kale, chop up a few leaves and add them as well.

Add the following spices to taste:

Rapunzel veggie broth cubes…add 1 or 2…they rock! (I buy them at Whole, but for a picture check out this link - http://www.amazon.com/Rapunzel-Vegetable-Bouillon-3-1-Ounce-Packages/dp/B001E5DZJ8)

Salt

Oregano

Garlic powder

Onion powder

Pepper

Stir the spices into the lentils and make sure the lentils are covered with water. This is a soup recipe, so there should always be more water than lentils, however, you can make it as thick or brothy as you like.

We like to eat this with a yummy salad and some fresh baked bread. Stephan bakes the bread…he likes to bake…he’s much more exact than I am and his bread turns out great!