This hearty lentil soup is quick and easy enough for a weeknight meal or makes a perfect Sunday night meal paired with some homemade cornbread.
Serves 2-4 (2 large bowls, 4 cups)
Time: 35 minutes
1/4 cup water
1/2 onion, diced
2 cloves garlic, minced
3 carrots, chopped
2 potatoes, diced
1 can of diced tomatoes
4 cups of water, plus one cube vegetable bouillon or 4 cups vegetable broth
1 cup frozen mixed vegetables (or fresh vegetables)
1 tablespoon fresh chopped oregano (or 1 teaspoon dried)
1 teaspoon fresh chopped thyme (or 1/2 teaspoon dried)
1 cup dried brown or green lentils
salt or pepper to taste
Warm the water in a large pot over medium heat and add the onion to steam until softened and turning translucent, about 5 minutes. Add the garlic, carrots, potatoes. Cook for one minute, stirring, so the garlic doesn’t brown. Pour in the remaining ingredients. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to a simmer. Cook for 25-30 minutes, or until the lentils are tender. Add salt and pepper to taste.