Vegetarian Lentil Soup

Name: Vegetarian Lentil Soup Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 16
Ingredients: 2 tsps of Olive Oil (extra virgin is yum); 2-3 carrots; 1 onion; 2-3 stalks of celery including greens; 2-3 cloves garlic; 3-4 small red potatoes; 1c green lentils; 1/4 c red lentils; 1/4 c yellow lentils; 1 -14.5 oz can Muir Glen Organic Fire Roasted Diced Tomatoes; 1-14.5 oz Imagine Organic Low Sodium Vegetable Broth; 3 cups of water; 1 small head of escarole; (seasoning to taste - I use black & white pepper oregano and basil. ( I skip the salt because I add grated cheese to the finished product.)

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 16

Ingredients

2 tsps of Olive Oil (extra virgin is yum)2-3 carrots1 onion2-3 stalks of celery including greens2-3 cloves garlic3-4 small red potatoes1c green lentils1/4 c red lentils 1/4 c yellow lentils1 -14.5 oz can Muir Glen Organic Fire Roasted Diced Tomatoes1-14.5 oz Imagine Organic Low Sodium Vegetable Broth 3 cups of water1 small head of escarole(seasoning to taste - I use black & white pepper, oregano and basil. ( I skip the salt because I add grated cheese to the finished product.)

Directions

Makes 16 1 cup servings
Chop carrots, celery and onion
In a 5 qt pot on medium high heat cook the first three ingredients in 2 tsp olive oil until tender, stirring occasionally
Add chopped garlic stirring until garlic begins to brown
Stir in tomatoes, lentils, vegetable broth, chopped potatoes and 3 cups of water. Over high heat , heat to boiling. Reduce heat to low, cover and simmer for 50 minutes. Thinly slice escarole while soup is simmering. Just before serving , add escarole and stir until wilted.
Add grated cheese, and serve with bread sticks or crusty bread and butter. Enjoy!

Servings Per Recipe: 16

Nutritional Info Amount Per Serving