Tuesday, March 6, 2012

Lentil Potato Soup

Since it is finally cold around here I have to try to squeeze in a few more soup recipes before spring officially comes! I made this lentil soup back in january and have made it twice already since then. It is that yummy! This is simple, cheap cooking at it's best with the bonus of it tasting amazing. I will say, the lentils have a lot of fiber and so you need to drink a large glass of water with this soup, especially if you are not used to eating much fiber. Lentils are a dried bean and can be found with dried beans in your local grocer. I hope you make this recipe and enjoy it as much as I have!

Serves: 6

1 Tbs coconut oil
1 medium onion, diced
2 celery stalks, sliced
3 carrots, diced
1 Tbs minced garlic (2 cloves)
1 tsp freshly ground black pepper
1/2 tsp sea salt
1/2 tsp ground thyme
1/4 tsp ground cumin
3 small yukon gold potatoes, diced
5 cups homemade chicken stock
2 cups lentils (I used green lentils)

1. Heat a large soup pot over medium heat. Add oil. Add onion, celery and carrots. Cook 10 minutes, stirring occasionally. 
2. Add garlic. Cook 1 minute. Add spices and cook 30 seconds, stirring. 
3. Add potatoes and stock. Bring to a simmer and cook 20 minutes. 
4. Add lentils and simmer 30 more minutes or until lentils are tender.
5. Serve garnished with fresh chopped green onions.

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