(Red Lentil) Kitchen Sink Soup

Kitchen Sink Soup






The fridge was almost empty, the cupboards were basically bare and our tummies were grumbling for supper so we had to get creative.
I pulled out the stock pot and threw in everything I could find in the kitchen. Everything but the kitchen sink…

1 Tbsp Oil
1 sliced Leek
1 diced Red Pepper
2 Stalks of chopped Celery
4 Cloves minced Garlic
2 Sliced Carrots
1 bunch chopped Beet Greens
1/2 Cup chopped Parsley
1/2 Cup copped Cilantro
1 1/2 Cups Red Lentils
6 Cups Vegetable Broth (or Water)
A splash of Bragg
A splash of Tamari
A pinch of ground black pepper
A pinch of dried basil

I Sautéed leek, celery and garlic over medium heat until slightly translucent.
I added carrots and red pepper and continued to cook until carrots were slightly tender.
Then I added the parsley and red lentils.
Once lentils were evenly coated in oil I added the vegetable broth and seasonings and brought soup to a boil.
I allowed it to simmer until lentils were tender and threw in the beet greens for the last couple of minutes
I added cilantro and served.
It isn’t very pretty but it tastes so good!!

This entry was posted in Soups, vegan recipes, Vegan Side Dishes and tagged , , . Bookmark the permalink.

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