Natlifestyle.com

Ever run out of ideas for what to make for dinner? I do, which is why I like to archive my recipes here on natlifestyle. I can’t tell you how many times I’ll be at Whole Foods, logging on to get the ingredients for a recipe on my iphone. As you can see, I’m a big fan of vegetarian cooking and love trying out meatless dishes. Here is a really easy, delicious and vegan recipe for homemade lentil soup.

By the way, check out Whole Foods 365 brand for organic (and inexpensive) versions of the ingredients, including the lentils.

Ingredients

• 1 onion, chopped
• ¼ cup olive oil
• 2 carrots, chopped (or 3 handfuls of baby carrots)
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 (24.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 3 cups water
• 3-4 cups low-sodium vegetable stock (as you cook lentil soup, the lentils absorb the liquid, so I always have a little more stock on hand if needed)
• Salt and ground black pepper to taste
• Cumin to taste (I love this spice)

In a large soup pot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender and other vegetables are slightly soft (about 7 minutes). Stir in garlic.

Add water, vegetable stock, tomatoes, and lentils. Bring to a boil. Reduce heat, and simmer for 1 hour (or until lentils are soft). Feel free to add in additional vegetable stock. Season to taste with salt, pepper and cumin (I used about 5 pinches). Perfect for a chilly fall day…enjoy!