basil lentil soup

We don't eat a ton of soup around here, but after I had this soup I fell in love. I am trying very hard to eat more lentils and though i would try this soup out.

Basil Lentil Soup, adapted from Winter Lentil Veggie Soup from Cooking Is Medicine

• 1/2 cup red or green lentils
• 1 cup chopped onion
• 1 stalk celery, chopped
• 2 cups shredded cabbage
• 1 (28 ounce) can whole peeled tomatoes, chopped
• 2 cups veggie broth
• 3 carrots, chopped
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Fresh Basil to Taste

Directions

1. Place the lentils into a stockpot or a Dutch oven and add 2 cups water. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils.
2. Meanwhile, place onion, celery, cabbage, tomatoes, vegetable broth, carrots and garlic to a large pot. Cook on medium heat until the lentils are done. Add lentils and season with salt, pepper,and basil. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

Comments

[Allyson]

Sounds good! My husband doesn't like lentils very much, but he is at work tonight so I think I'll make this for the kids and me.

[Kelly]

I love lentil soup, but I've always been too intimidated to cook it myself. This looks simple enough, though. I'll let you know how it goes.