Lentil Soup, October 2019

Consider doubling the recipe and freezing half for quick winter dinners!

2 T. oil, vegetable or olive oil
½ c. onion, diced
1 c. carrot, diced
1 c. celery/celeriac, diced
2 c. French lentils
8 c. water
1 T + 1 tsp. NOBULL Mediterranean Scratch Starter
Spinach, if desired

Sauté vegetables in oil until onions are translucent. Rinse lentils and drain. Stir in lentils and add water. Bring up to a boil, reduce heat and simmer for 30 minutes or until lentils are soft. Add Mediterranean NOBULL, stir to combine. Puree 2 cups of soup and add back in for thickened soup. Add additional NOBULL to taste. Add spinach just before serving if desired.

Serves 4-6

Leave a Reply

Your email address will not be published. Required fields are marked *