RECIPE: Wedge Lentil Soup

My food co-op store in Minneapolis is now publishing $2 per serving seasonal recipes!  This should chase away the canned soup blues.

Easy Lentil Soup

From The Wedge Co-op October 2015 Newsletter


1 cup dry lentils [use the split red ones if you are short on time. Soak the whole lentils overnight if you want the best digestibility. Toss out that soak water.]
5 cups water
2 Tablespoons vegetable oil [coconut oil]
1 small chopped onion
1 celery stalk chopped
1 medium size carrot chopped
1 15-ounce can of chopped tomatoes
1/2 teaspoon garlic powder or 1 garlic clove
1 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons wine vinegar (optional) [Try squeeze of fresh lemon juice. Brightens almost any bean soup.]

Sort lentils.
Place lentils in deep pot with water. Bring to a boil and add all ingredients except vinegar.
Reduce heat and cover.
Cook slowly until lentils are tender for about 45 minutes.  [If using whole lentils, you could try throwing this in the slow cooker.]
Add vinegar. (optional)


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