Creamy Lentil Vegetable Soup
Ingredients
The vegetables
-
16
oz.
mushrooms
-
3
pieces
carrots
-
3
ribs
celery
-
1
piece
yellow onion
-
2
cloves
garlic
The seasonings
-
½
tsp
dried thyme
-
½
tsp
rubbed sage
-
½
tsp
dried rosemary
-
½
tsp
salt
-
¼
tsp
pepper
The base
-
2
Tbsp
cooking oil
-
1
cup
brown lentils
-
3
cups
vegetable broth
-
1
13.5 oz. can
full-fat coconut milk
Instructions
- Rinse and slice the mushrooms, then sauté them with cooking oil and a pinch of salt and pepper until they release their water.
- Dice the carrots, celery, and onion, and mince the garlic. Add these to the pot with the thyme, sage, and rosemary, and sauté until the onions are soft.
- Add the lentils and vegetable broth to the pot, stir, cover, and bring to a boil. Then reduce the heat and simmer for about 20 minutes until the lentils are tender.
- Stir in the coconut milk and let it simmer for another five minutes.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot with bread.
Nutrition Facts (estimated)
Servings
4
Calories
522
Total fat
31g
Total carbohydrates
49g
Total protein
19g
Sodium
1076mg
Cholesterol
0mg
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