Lentil soup is a true crowd pleaser for the omnivore family and one of the healthiest dishes you can eat. Carnivores are satisfied with the hearty texture, it's naturally gluten-free and of course vegan. Sometimes I double the amounts and freeze extra to have on hand on a busy cold winter's night.
- 1 cup of lentils (black or red)
- 3 small potatoes, diced
- 2 large carrots, diced
- 10 springs of cilantro chopped
- 3 cups of spinach
- one onion, chopped
- 1 clove of garlic, grated
- 5 cups of vegetable stock (or use Better than Boulion)
In a small saucepan, cook lentils according to package instructions. Add salt to taste. In a large pot, add the olive oil and when hot, add the the chopped onion and cook until golden. Add garlic and cook for another minute. Stir in the cilantro for another minute until fragrant. Add carrots and potatoes. Add the stock and bring to a boil. Reduce heat to medium simmer, add cook for about 20 minutes, until vegetables are soft but not mushy. In last five minutes of cooking add the spinach. Add salt and pepper to taste and stir in the cooked lentils. Ready to serve.