Olympic Vegetable Lentil Soup
I’ve had a lot of fun with this one. I tried it again last weekend to see if it could be something that could be served while watching the Olympics from Sochi. Score!
It’s pretty much fat-free, gluten-free, but packed with lots of good stuff. It took a little prep time (say, 20 min.) but once started, it’s easy.
Let the Games begin!
32 oz. fat free vegetable broth. I used Trader Joe’s.
2 cups water
2 cups dry lentils.
3 carrots, sliced in rounds
3 celery stalks, cut in half inch slices
I can sliced or diced tomatoes
2 red potatoes, unpeeled, quartered, then sliced into thin pieces
1 quarter cabbage, sliced thin (cabbage is optional, but it fills out the soup’s texture)
Half an onion, sliced, then cross cut, but not too thin.
Salt and pepper to taste
I used my stockpot with the steaming basket for this.
Add broth and water and bring to a boil
Add lentils, carrots, celery, onion and tomatoes, then reduce heat to medium/low.
In your steaming basket, put in the cabbage and potatoes and fit onto pot, cover and steam while soup (liquid and other veggies) is cooking underneath using the flavors of the soup to cook the cabbage and potatoes.*
Let everything cook for 30 minutes. (This process allows for upper vegetables to cook, but not get overdone. It keeps them firm, not soggy.)
Add the cabbage and potatoes to the soup, let all simmer together on low for 15 min.
*If you don’t have the steaming element, add the cabbage and potatoes directly into the soup after the first fifteen minutes.
Serve into bowls. Oh, and for an extra kick, I pour a drop of hot sauce into each bowl. That’s a nice touch if you have that little bit of Latin blood in you!
This version makes a lot of soup, so you’ll have plenty of leftovers, for sure. I even froze some for a rainy day.
Enjoy! And may the best man/woman win…