This wholesome, nourishing soup is perfect for snowy winter nights and comes by way of Saskatoon musician, Allyson Reigh. It's a simple, but comforting soup that her father always made for her growing up that she now makes for herself and friends at home.
Lentil and vegetable soup
1 tbsp canola oil
1 large yellow onion, diced
1 clove garlic, minced
2 medium carrots, 1/4" sliced
2 stalks celery, thinly sliced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 bird's eye chili, thinly sliced
8 cups vegetable broth
2 cups canned diced tomatoes
1 cup split red lentils
1 tsp celery seeds
1/2 tsp dried thyme
1/2 tsp dried marjoram
salt and pepper, to taste
grated cheddar cheese
Sautée onion and garlic in oil in a large pot until garlic is fragrant and onion has softened, about 5 minutes.
Put all remaining ingredients except cheese into the pot and simmer for about 45 minutes, uncovered.
Season to taste with salt and pepper and keep warm until ready to serve.
Place a small amount of grated cheese in each bowl and top with soup.
Serve with warm bread or biscuits and enjoy!
- Yield:
- Serves 4-5
- Prep Time:
- 10 minutes
- Cook Time:
- 45 minutes
Recipe Source:
