Simple Lentil Soup
Dec 3 2017
I love lentils, all of them!!! The red ones, beluga, french, split..... I used green french ones for this recipe. It is perfect for a light and healthy dinner! Also a winner on Meatless Mondays!
Sauté the carrots, celery, shallot and garlic with the olive oil in a large pot fro a few minutes. Add the lentil and bay leaf and stir to coat everything together! Add the stock, bring it to a boil. Lower it down to simmer, cover and cook for 25-30 minutes until lentils are cooked (soft but not mushy!)
I like my lentil soup clean and more like a stew so I do not mind if there is not too much liquid, feel free to add more stock depending on the consistency you want.