Sometimes, you need a sturdy soup with a lot of vegetables and some plant protein in the form of lentils. They’re delicious so you’re welcome. Also, this is a great recipe to use up the last of your marinara sauce. This is a bit of a kitchen sink soup, so add whatever vegetables you have left in your fridge.
Ingredients
- 1 Tbsp. olive oil
- ½ tsp. fennel seeds (optional)
- ½ tsp. coriander seeds (optional)
- ½ tsp. cumin seeds (optional)
- ¼ onion, chopped
- 2-4 cloves garlic, chopped
- 2-3 carrots, peeled and chopped
- 2-3 stalks celery, chopped
- 3-5 Campari tomatoes, chopped
- Salt and pepper to taste
- 1 cup marinara sauce
- 1 cup green lentils
- 1 cup red lentils
- 4+ cups water or stock of your choice
- Parsley flakes (garnish)
Method
- Heat the oil in a pot on the stove at medium heat
- Add the fennel, coriander, and cumin to gently fry and release aromatics
- Once spices are browned, add onion and garlic to sauté
- Add carrots, celery, and tomatoes to sauté
- Once the vegetables are soft, add the marinara sauce
- Stir to incorporate
- Add salt and pepper to taste
- Add lentils and water
- Bring mixture to a boil and simmer covered for 15 minutes or until lentils are cooked
- Add more water for desired consistency
- Garnish with parsley flakes or parmesan cheese
- Serve and enjoy
[…] Lentil Soup — Bread & Grapes […]
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