Happy Cooking!
Sarah
Vegetable Lentil Soup
1 T olive oil
1/2 onion, chopped
1 1/2 cups vegetable juice (I used low-sodium V8)
4 cups chicken stock
Salt & pepper to taste
1/4 tsp garlic powder
1/2 tsp dried oregano
1/2 bag frozen mixed veggies, or any you prefer
1/2 cup split red lentils, uncooked
1/2 cup ditalini pasta, uncooked
In a large pot, heat the olive oil over medium heat. Add the onion and saute until translucent. Then add the vegetable juice, stock, garlic powder, oregano, and salt & pepper to taste. Bring to a boil, stirring occasionally, about 10 minutes. (If you are in a hurry, place the lid on the pot and it will come to a boil much faster).
Add the frozen or fresh vegetables of your choice and cook until it comes to a boil again. Then add the lentils and pasta. Cook an additional 20 minutes, or until everything is fork tender. (You may need to taste test at this point to make sure the pasta and lentils are cooked through, and to see if the soup needs more salt or pepper). Serve immediately. Enjoy!
Cook's note: split lentils cook much faster than regular lentils. If using regular lentils, cook them in a separate pot ahead of time (according to package directions) and add them as directed above.
After you add the lentils and pasta. As they cook, they absorb some of the liquid and expand. |
Ready to eat! |
So yummy!!! The V8 gives it such a depth of flavor! |
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