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Name: Winter Lentil Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Tbsp olive oil ($0.32); 1 yellow onion ($0.32); 4 cloves garlic ($0.32); 4 carrots (about 1/2 lb.) ($0.45); 4 stalks celery ($0.75); 2 lbs potatoes ($0.70); 1 cup brown lentils ($0.49); 1 tsp dried rosemary ($0.10); 1/2 tsp dried thyme ($0.05); 2 Tbsp Dijon mustard ($0.09); 1.5 Tbsp soy sauce ($0.09); 1 Tbsp brown sugar ($0.04); 6 cups vegetable broth ($0.78); 1 cup frozen peas ($0.38); Several Dashes Frank’s red hot Or worchestier

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INGREDIENTS

2 Tbsp olive oil ($0.32)
1 yellow onion ($0.32)
4 cloves garlic ($0.32)
4 carrots (about 1/2 lb.) ($0.45)
4 stalks celery ($0.75)
2 lbs potatoes ($0.70)
1 cup brown lentils ($0.49)
1 tsp dried rosemary ($0.10)
1/2 tsp dried thyme ($0.05)
2 Tbsp Dijon mustard ($0.09)
1.5 Tbsp soy sauce ($0.09)
1 Tbsp brown sugar ($0.04)
6 cups vegetable broth ($0.78)
1 cup frozen peas ($0.38)
Several Dashes Frank’s red hot ; Or worchestier

INSTRUCTIONS

Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.

While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.

As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.

Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.

Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew.

Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed (this will depend on the salt content of your broth, I did not add any extra). Serve hot and enjoy!

NOTES

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Winter Lentil Soup

2 Tbsp olive oil ($0.32)
1 yellow onion ($0.32)
4 cloves garlic ($0.32)
4 carrots (about 1/2 lb.) ($0.45)
4 stalks celery ($0.75)
2 lbs potatoes ($0.70)
1 cup brown lentils ($0.49)
1 tsp dried rosemary ($0.10)
1/2 tsp dried thyme ($0.05)
2 Tbsp Dijon mustard ($0.09)
1.5 Tbsp soy sauce ($0.09)
1 Tbsp brown sugar ($0.04)
6 cups vegetable broth ($0.78)
1 cup frozen peas ($0.38)
Several Dashes Frank’s red hot Or worchestier

INSTRUCTIONS

Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.

Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew.

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Nutrition

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Serving Size: 1 (907g)
Recipe Makes: Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.