Lentil Soup
Lentils make this soup very filling. The meat is optional, but can add a nice flavor. Use homemade bone broth for optimal nutrition.
Ingredients
- 1 cup dry lentils
- 1 cup chopped onion
- 2 cloves garlic minced or 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 4 cups beef bone broth
- 15 ounce can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme or oregano
- ¼ teaspoon pepper
- ⅛ teaspoon cumin
- 1 bay leaf
- ½ cup chopped carrots
- ½ cup chopped celery or shredded celeriac root
- 1 pound meat ground beef, pork, Italian sausage or chopped ham (optional)
Instructions
- Rinse lentils and remove any stones or debris then set aside.
- In a large stock pot, cook the meat until well done (optional). Remove from the pot and set aside.
- Add olive oil to the pot and heat until shimmering. Cook the onion until tender but not brown.
- Once the onions are tender, add garlic and stir for 30 seconds.
- Stir in the lentils, beef broth, undrained tomatoes, Worcestershire sauce, thyme or oregano, pepper, cumin, and bay leaf. Bring to boiling then reduce heat to a simmer.
- Cover and cook for 15 minutes.
- Add carrots and celery. Bring back to a simmer then cook an additional 10-15 minutes until lentils and veggies are tender.
- Stir in the meat (optional). Discard bay leaf and serve.
Notes
Adapted from: https://thisweekfordinner.com/lentil-soup-recipe-youll-ever-need/
