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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I had leftovers that needed to get used up today: sliced peppers and shredded carrots. I fluked into this amazingly tasty soup so thought I'd immortalize it. It's heart smart, crazy healthy and fully vegan. Serve with a good crusty bread for a spicy hearty dinner. Ingredients:
1 teaspoon olive oil |
1 whole white onion, chopped |
1 -2 tablespoon minced garlic |
1 teaspoon marjoram |
1 teaspoon fennel seed |
8 cups water |
2 tablespoons low sodium vegetarian chicken bouillon |
2 tablespoons apple cider vinegar |
1 large green pepper, chopped |
1 large red bell pepper, chopped |
1 large yellow bell pepper, chopped |
1 cup shredded carrot |
1 chipotle chile in adobo (pick a big one and throw it in, sauce and all) |
1 cup french blue lentils |
Directions:
1. Saute onions and garlic in oil in a soup pot over medium heat until onions are clear.
2. Add fennel and marjoram, saute to coat.
3. Add water, bouillon, vinegar, veggies and chipotle and bring to a boil.
4. In 15 minutes put your immersion blender in the pot and puree (alternately, transfer to a blender/food processor and puree thoroughly).
5. When the soup is smooth, add lentils and boil 15 minutes.
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