Hearty Lentil Soup Recipe
It’s time for Fall which means cooler weather and warm beverages and soup! I really like making soup when it gets cooler out and most soups are so filling.
This is a great recipe to get your kids having a lot of veggies, my son loves a good hearty soup. You can make more of delicious soup and freeze it. I love warming it up for lunch when I’m running late or haven’t eaten all day.
- 2 cups French lentils
- 2 Tablespoons olive oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 2 carrots, chopped
- 1-18oz can whole tomatoes with juice
- 2 celery stalks, chopped
- ½ cup red wine
- 2.5 cups vegetable stock
- 1 Tablespoon Worcestershire sauce
- 3 bay leaves
- Cayenne or paprika, to taste
- Place the lentils in a saucepan with just enough water to cover. Simmer over low heat for 20 minutes, drain.
- Meanwhile, in a large stockpot or dutch oven, heat the olive oil over low heat. Add the onion and garlic. Cook until soft.
- Add carrots, cook 5 minutes while stirring occasionally.
- Add the tomatoes, celery, red wine, stock, Worcestershire sauce, bay leaves and cayenne - if using. Cook together for 5 minutes, and then add the lentils.
- Cook 5 more minutes to marry all of the flavors, and then serve hot.
My grandmother was a genius at making soups and stews, she always managed to add vegetables that I would say that I hated. However, I would always end up eating them in the soups! Her saying what “You never know unless you try”, and I still use that to this day on my kids.
Do you have a favorite soup or stew you like to break out for the Fall? Leave a comment or a link below to share!