Healthy Lentil Soup

Saute 1/2 a chopped onion and 1 clove of minced garlic in 1 Tbsp. olive oil for 5 minutes.

Stir in:

4 cups (or more) of vegetable stock

2 cups fresh or canned diced tomatoes

1/3 cup pearl barley

1/3 cup green lentils (known in the real world as split peas)

1/3 cup yellow lentils (known in the real world as split peas)

1 tsp. dried oregano (or more – I never measure spices)

1 tsp. dried basil

2 bay leaves

1 cup of chopped vegetables (whatever you have on hand…carrots, zucchini, celery…)

Simmer, covered for about 45 minutes.  Then add:

1/2 cup or more of sliced spinach leaves

2 Tbsp. blackstrap molasses

1 Tbsp. cider vinegar

1/2 tsp. freshly ground pepper

Cook for another 15 minutes.  I like to add a bit of hot sauce into my personal bowl for some kick.  This recipe freezes well.

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One response to this post.

  1. That sounds very good. I will put this on my soup rotation this winter. 🙂

    Reply

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