Lentil Veggie Soup

December 8, 2011


The days have gotten colder and the desire for hot, chunky soup has gotten stronger. Yesterday, after a week of freezing rain, was the lucky day. I chopped and chopped until I had a huge pot of fresh veggies, then I added some veggie broth (low sodium) and a few spices. After simmering on the stove for a while I was left with this colorful, cozy bowl.

Lentil Veggie Soup

  • 4 stalks of celery, chipped into small pieces
  • 3 onions, diced
  • 1 cup of baby carrots, diced
  • 1/2 lb. or 1.5 cups of brown lentils, rinsed
  • 1 butternut squash, peeled then diced
  • a few handfuls of fresh kale
  • 1 can of low (or no) sodium diced tomatoes, with juice
  • 2 lg. boxes of vegetable broth – no/low sodium
  • 2 tsp. Mrs. Dash garlic and herb (no salt seasoning)
  • 2 cloves of minced garlic
  • 2 cubes of frozen minced garlic
  • 3 cubes of frozen fresh basil
  • pepper, salt and nutritional yeast to taste
  • *also, I added garam masala into my leftover soup today and it was great.
  1. Dice carrots, onions, celery and put into a large pot with 1 c. water and the garlic cubes and fresh garlic. Simmer mixture for 5-10 minutes until veggies begin to soften and water is almost evaporated.
  2. Add in all veggie broth and lentils, tomatoes (with juice) seasonings, basil and some fresh pepper.
  3. Simmer for 20-30 minutes at a low boil until lentils soften.
  4. In the meantime, peel and dice the squash. Place squash on a glass dish and microwave for 4-5 minutes to soften squash.
  5. Add soften cubes of squash and fresh kale to soup and continue simmering.
  6. Once all veggies have reached your desired consistency, remove from heat and serve with warm crusty bread.

So good. Filling and light at the same time.


While I was busy making soup, Anna was busy doing some important work. Notice the finger. I think the iphone, ipad, ipod finger has become a natural instinct. Scary.


A masterpiece in the making.


And always so proud. 🙂


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