Lentil Vegetable Soup
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
From Peak of the Market
List of Ingredients
2 Tbls vegetable oil
1 onion, diced
2 stalks celery, diced
2 cloves garlic, crushed
6 cups (gf) chicken stock
1 can diced tomatoes
1/3 cup tomato paste
1 Tbls dried oregano
2 bay leaves (whole)
1 small rutabaga, diced
3 carrots, diced
1 small zucchini, diced
1 parsnip, diced
1 yam, peeled & diced
1 cup kale, shredded
1/3 cup dried lentils, rinsed & drained
salt and pepper to tasteRecipe
In a large stockpot; saute onion, celery and garlic in oil over medium low heat for 5 minutes or until translucent.
Add chicken stock, tomatoes, tomato paste, oregano, bay leaves, rutabaga, carrots, zucchini, parsnip, yam, kale and lentils.
Bring to boil.
Turn down heat and simmer covered for 35 to 45 minutes or until vegetables are soft and lentils are tender.
If soup is too thick, add more chicken stock.
Remove bay leaves.
Add salt and pepper to taste.
Serves 6
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