Having a recipe is not a must in order to make delicious soup. Just check your fridge and freezer for any unused or leftover vegetables, add some stock, herbs and lentils, and there you go, you have made some wonderful soup with very little work!
I make this soup all the time with different combinations of vegetables, and it always comes out great. You can also replace the lentils with chickpeas or beans.
I would love to hear what combinations you have tried!
If you try out this Lentil and Vegetable Soup, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Lentil and Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 onion (green onion or leek)
- 2 celery stalks
- 2 cups pumpkin (squash or sweet potato)
- 1/2 carrot
- A few chard leaves (or kale)
- 1 cup green beans (or zucchini)
- 2 tomatoes
- Salt, pepper, garlic or cumin
- Thyme (oregano or rosemary)
- 3/4 cups uncooked lentils
- 6 cups vegetable stock
Instructions
- Cut up the vegetables in small cubes.
- In a large pot, heat up 2 tbsp olive oil on medium heat. Add all the vegetables, salt and pepper. Cook for around 6 minutes, or until the vegetables start to soften.
- Lower the heat, add the lentils, the broth, garlic, cumin and thyme. Simmer for about 30 minutes, or until the lentils and vegetables are tender. Add 1 more cup of water if needed.
- Add the chard leaves and simmer for 5 more minutes. To serve, sprinkle with fresh chopped parsley.
