Thursday, June 26, 2014

French Green Lentil Soup

I had a little extra determination finding a delicious recipe for a French Green Lentil Soup because not only did I have the lentils (a gift rom Mom...) but I had a brand new BEAUTIFUL Martha Stewart Cast Iron Crock Pot (it matches my dining room walls!) and it took me 6 MONTHS to open and use it for this ... Shame on me!!


  • 3 Tablespoons extra-virgin olive oil
  • 2 cups chopped onions
  • 1 cup chopped celery stalks (and chopped celery leaves for garnish)
  • 1 cup chopped carrots
  • 1 cup sliced mini bella mushrooms
  • 4 cups (or more) vegetable broth
  • 1 1/4 cups lentils, rinsed, drained
  • 1 14 1/2-ounce can diced tomatoes in juice
  • Balsamic Vinegar (optional)


  • Heat oil in heavy large saucepan over medium-high heat.  Add onions, celery, carrots, mushrooms, and garlic; saute until vegetables begin to brown, about 15 minutes.  Add 4 cups broth, lentils, and tomatoes with juice and bring to a boil.  Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
  • Transfer 2 cups coup (mostly solids) to blender and puree until smooth.  Return puree to soup in pan; thin soup with more brother by 1/4 cupfuls, if too thick.  Season with salt, pepper, and a splash of vinegar, if desired.  Ladle soup into bowls.  Garnish with celery leaves.  ENJOY!!

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