I love meat, don't get me wrong, but sometimes I enjoy a good meat free meal. And this soup fits the bill. If I were to serve a meat free supper, I am pretty confident that my husband would pack up his things. He is a farm boy, meat and potato raised. I don't believe the term "meat free" is even in his vocabulary. That's ok, it just means I get to enjoy all the tasty recipes good ole blogland gives me!
This recipe is from a sausage lentil soup I have and have made before, this time I left out the meat and added more veggies. I made a big batch and plan to eat it all week for lunch. It's one of those soups that tastes better the longer it's in the fridge.
Lentil Vegetable Soup-
1/2 bag of lentils rinsed and drained
2-3 medium carrots- chopped
1 red bell pepper- chopped
1/2 green bell pepper- chopped
1/2 onion- chopped
2 cloves garlic
1/4-1/2 tsp. cumin
1 bay leaf
2 cans broth (I used 1 can vegetable and 1 can beef)
salt and pepper to taste
Saute carrots, peppers and onion in olive oil 5 minutes, add chopped garlic. Mix in lentils, cumin, bay leaf and broth. Bring to a boil and simmer until lentils are soft. Remember to take out the bay leaf!