Easy Hearty Lentil Vegetable Soup is a vegetarian recipe for any time, and can be prepared in advance. Serve when ready.
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
2 tbls. avocado oil (or your favorite light cooking oil)
1 medium onion chopped
1 cup chopped carrots
1 cup chopped celery
1-2 garlic cloves chopped
Salt and freshly ground black pepper
1 cup lentils (rinsed)
3 quarts of vegetable stock (you can use half water and half stock – add bouillon for additional flavor if needed)
1/2 cup chopped parsley
pinch of thyme (optional)
salt and pepper to taste
1-2 cups of elbow macaroni, cook according to package directions (1 cup for 2 servings – 2 cups for 4-5 servings)
Heat the oil in a large stockpot or Dutch oven. Saute the onions just until they begin to soften, then add in the carrots and celery. Cook about 3-5 minutes and then add in the garlic. Stir well and cook another 2-4 minutes stirring often so nothing sticks or starts to burn.
Now stir in the lentils and cook a couple of minutes and then add in the liquid stirring well.
Bring the mixture to a boil and then turn the heat down to simmer and add in the thyme if using
Taste for seasoning and add salt and pepper. Cook for 30 minutes or until the lentils are tender.
Stir in the parsley.
Cook the pasta according to package directions.
In a soup bowl add a scoop of cooked pasta and then ladle in the soup.