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I love having hearty soups for dinner, especially in the winter. Below is my recipe for a filling, thick, lite and tight lentil soup. Great as a side dish, snack or even a meal.

Hearty Lentil Soup

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 servings

Ingredients

  • 8 cups vegetable broth or chicken stock
  • 2-3 tbsp avocado oil
  • 1.5 cups brown lentils rinsed and drained
  • 1 onion minced
  • 4 garlic cloves minced
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 3 bay leaves
  • 2 tsp oregano dried
  • 2 tsp sea salt
  • Pepper to taste

Instructions

  • Heat avocado oil in a large pot, I use Le Creuset's French Oven, over medium/high heat. Add in lentils, onions and garlic. Sauté for 3-4 minutes.
  • Add carrots and celery. Sauté for another 3-4 minutes.
  • Add bay leaves, oregano, sea salt and pepper. Combine.
  • Add broth and bring to a boil. Cover and reduce heat, let simmer for 45 minutes.
  • Serve and enjoy.

Notes

Tip: add in a tsp of red wine vinegar to each bowl (not to the whole pot). It makes it into a FAKES style lentil soup (Greek style) and ever since I tried it this way, I can’t go back. 

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Katherine Garbarino, AKA KGMTL, has been building her online presence for the past 3 years. An open book about almost everything, KG’s voice has become a household sound, with an incredible and dedicated fanbase; obsessed with her knowledge of health, wellness, fashion and fitness.

Comments (6)

  1. Looking to make this recipe but what do you mean by “lentils rinsed and drained”? why cant we put them in dry?

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