This really is a meal in a bowl!
I had some delicious root veggies in the fridge, brown lentils in my cupboard and bouillon cubes that could easily be made into vegetable stock. My only problem was that I’m not supposed to be doing anything in the kitchen until I recover from my operation. In my last blog I posted a picture of my son Jarred in my kitchen. Here’s the soup that he made for me so that I could share it with you!
Although this could have easily been made in my Instant Pot, I decided to let it simmer on top of the stove. My whole house smelled so warm and inviting! Needless to say, the soup was delicious and hearty.
Do you love vegetable soup? What do you add to make it more hearty?
Please share your ideas and tips in the comments below 😄
Chunky Vegetable Lentil Soup
- 2 tbs. olive oil
- 2 garlic cloves, minced
- 2 Vidalia onions, thinly sliced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2-3 parsnips, peeled and sliced
- 1 small turnip, peeled and cut in cubes
- 1 1/2 cups brown lentils, rinsed and picked over
- 10 cups of vegetable stock, homemade, from bouillon cubes or store bought
- 3 bay leaves
- Salt and freshly ground pepper, to taste
Heat the olive oil in a large stockpot over medium heat. Add the minced garlic and onions and sauté for about 2 minutes. Add the reaming vegetables and lentils to the pot and mix well.
Add the vegetable stock, bay leaves, salt and pepper; bring the soup to boil over medium high heat. Reduce the heat to low and simmer, uncovered, for about an hour. Check to see if the vegetables and lentils are tender. When ready, discard the bay leaves and season if necessary.