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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My toddler son is not a big meat eater so I make this soup at least once a week. When I add a whole grain, either when cooking or at serving, he gets a complete protein. Make sure you add vinegar (and even some more olive oil) when serving....it really makes the flavours pop! Ingredients:
2 cups green lentils or 2 cups brown lentils |
6 cups water |
3 carrots |
3 onions |
3 bay leaves |
1 (5 ounce) can tomato paste, diluted in some water |
olive oil, up to 1/2 cup |
balsamic vinegar or red wine vinegar |
Directions:
1. Sort through lentils.
2. Finely chop carrots and onions in a food processor.
3. Throw everything but the vinegar in a pot.
4. Bring to a boil and cook for up to an hour or until lentils are soft.
5. Remove bay leaves.
6. Serve with splash of vinegar.
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