We originally tried this when winter was harsh and cold here in New York. So, we turned to soup to warm our bellies and keep us sane through cold winter nights. Lentil soup is one of our favorites because it's relatively easy and very filling. Which is great because that means there are going to be leftovers! You won't be disappointed. Lentil soup is packed with protein, and if you want to make it vegan, all you have to do is replace the chicken broth with vegetable broth and take out the sausage or replace it with an alternative. Very easy, very delicious. Cheers, N&C
Dice your celery, carrots and onion to about the size of the veggie pile in our photo. We tend to buy these pre chopped (Trader Joe?s sell a nice pre-packaged mix. It makes for a faster cooking time). Add spices to taste. If you want a heartier, thick soup I recommend making your diced pieces thicker. At this time also dice your sausages, if you want to include them in your soup.
While you heat your olive oil in your soup pot (Medium heat), you can also begin to make your lentils (follow the instructions on the package). We also buy our lentils pre-made, but have also used homemade lentils too. Whichever you feel is best, go with that.
With your lentils prepping (or not), toss your veggie mix into your heated pot and olive oil. Stir the veggies in the olive oil so they roast a little and soften. If you chose, add your diced sausage.
Add in your broth and lentils and turn your soup to a boil for 1 minute. Then turn to low heat and let the soup sit for 35 minutes. Be sure to stir your soup every 10-15 minutes. Be careful when serving- it will be hot! Also, feel free to add additional spices once your soup is served; we find that they fall to the bottom of the pot.