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View printable version of this recipe View all Field-Fresh Recipes Hearty Lentil Soup with Green Bean Salad serves 6-8 Lentil soup: 1 lb bulk dried green lentils 14-15 oz can organic diced tomatoes 3 medium carrots, peeled and sliced 3 medium potatoes, peeled and diced 1 large onion, whole, peeled 3-4 cloves garlic, whole, peeled 2 celery stalks, halved 1 bay leaf 1 ½ tsp. curry powder 1 tsp. cumin powder 1 Tbsp olive oil Salt & pepper Add 2 quarts of water to large pot. Bring to a boil. Add can of tomatoes, carrots, potatoes, onion, garlic, celery and bay leaf. Stir in lentils. Add olive oil, spices and salt & pepper to taste. Return to boil, reduce heat, simmer on low/medium heat for 30 minutes. Stir occasionally and add water to consistency of a thick soup, if necessary. Once cooked, remove onion, garlic, celery and bay leaf. Serve with a slice of crusty bread, green bean salad or your favorite green vegetable. Lentil soup can be stored in fridge for several days. Green Bean Salad: Green beans ( approximately 4 servings) 1 Tbsp. olive oil 1 Tbsp. vinegar 1-2 cloves garlic, peeled and minced Salt Nip ends of green beans. Steam or boil to desired softness. In a bowl, add cooked green beans, vinegar, olive oil, garlic and salt to taste. Toss and serve. Grocery list: Bulk dried green lentils Organic diced tomatoes Carrots Potatoes Onion Garlic Celery Bay leaf Curry powder Cumin powder Olive oil Green beans Vinegar |
