I made this soup a few weeks ago and left my husband to take pictures and they made the soup look kinda gross. But there is no real way to get a good shot, because it is just not pretty. It is such a shame, because this is a delicious soup!
I love soups because they take a little prep and then you can just kinda leave them to stew about and get all delicious. This soup is pretty simple and I love the heartiness of it. The secret is to puree a little bit of it, to make it a bit more creamy. As a soup, I don't think you could get much more nutrient packed or figure friendly. So, go ahead and get the second bowl, because you are sure to want one! Bonus: all done in one pot, so easy clean up!
- 2 TBSP olive oil
- 3 carrots, diced
- 1 onion, diced
- 2 celery stalks, diced
- 2 white potatoes, peeled and diced
- 4 cloves of garlic
- 32 oz. low-sodium vegetable or chicken broth
- 3 cups water (I just refill the broth container 3/4 of the way w/ water)
- 1 bag lentils, rinsed and picked over (I used mixed lentils)
- 1 can garbanzo beans, drained and rinsed
- 1 can fire roasted diced tomatoes
- 1 TBSP Parsely- more if fresh
- salt and pepper to taste
- opt. 1/2 tsp each onion powder and garlic powder
In a large stock pot, add oil and heat over medium high heat. Add carrots, onion and celery and cook for 4-5 minutes, stirring every few minutes. Add potatoes and garlic and cook an additional 3-5 minutes, stirring more often to prevent sticking. Add broth and water and simmer for 10 minutes. Add lentils, garbanzo beans and tomatoes, reduce heat to med. and cover and let simmer 30-40 minutes. Take hand blender and puree in pulses about 3-4 times. Season to taste. Reduce heat to low to med low and let simmer at least another 10 minutes or until ready to eat. (I let mine sit another 30 minutes). Can serve with a drizzle of extra virgin olive oil and a good sprinkle of Parmesan cheese with some crusty bread.