1 medium onion, chopped
3 medium carrots, grated
3 celery stalks, diced
1-2 tablespoons of olive oil
3 medium potatoes, diced
1 can (15 oz) of diced or crushed tomatoes
2 cups of lentils, rinsed and picked through ( green and red lentils would work best in this soup)
2 small zucchinis, diced (optional)
2-3 cups of diced green cabbage
1/4 cup of minced parsley ( optional)
1/2 teaspoon of turmeric
Salt and pepper
Prep time 20 minutes
Cooking time 50-60 minutes
In a large pot saute onions, carrots and celery in olive oil until onions are translucent and carrots and celery turn lighter color, about 10 minutes. Add potatoes and cook for another 5 minutes stirring frequently. Add a can of diced tomatoes and 4-5 cups of water. Add lentils. Add turmeric, salt and pepper. Stir well, cover and simmer for about 20 minutes, stirring periodically. Add more water if needed. Add cabbage, zucchini and parsley ( save some parsley for garnish), stir well and cook for another 15 minutes, or until lentils and all vegetables are tender. Serve with some fresh parsley and a splash of balsamic vinegar for brightness. Enjoy!
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