Easy Lentil Soup

Here is the lentil soup recipe I made recently I stated I was going to post. I hope you enjoy it.

Easy Lentil Soup

Serves Four
(Makes 7 cups, 1 ¾ cup per person plus a ladle of rice)

1 cup lentils, sorted, rinsed
4 carrots, peeled, rinsed, sliced about ¼ inch thick (10 oz pre-cut and 7 oz post cut)
4 oz onion, finely chopped
4 cloves garlic, peeled and finely chopped
6 cups vegetable broth
1 (8 oz) can of tomato sauce (Goya Spanish Style)
2 medium size potatoes, {russet or all-purpose} peeled and cut bite size, (11 oz pre cut or two cups post cut)
1 bag of brown rice, boil in a bag
1 ½ tablespoon extra virgin olive oil
1 teaspoon adobo all purpose seasoning with pepper
Vegan parmesan cheese, grated, as desired

Heat a 4 qt pot about one minute. Then add the oil and heat about 30 seconds to a minute.

Add the garlic and onion and lightly brown, stirring occassional, 4 to 5 minutes.

Add tomato sauce and broth, cover and bring to a boil.

Add Lentils, adobo, and vegetable’s, cover and re-boil.

Uncover and set a timer to 20 minutes.

Cook on a low to medium flame, stirring occasional, until carrots and potatoes are fork tender and the lentils are tender. (do not overcook potatoes)

While the soup is cooking, cook the rice per package directions. When the rice is done keep it separate from the soup.

When soup is done put in bowls, a ladle of rice in each bowl and season with cheese as desired.

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Gnewvegan