I made this soup on Sunday. I started cooking 10 minutes before the kids were getting up from their naps so I knew I needed to move quickly. It took me 21 minutes to prep…really! Then I let everything cook for 25-30 minutes while we decorated our tree. It was delicious, hearty and SO easy! I highly recommend throwing this recipe into your rotation this winter. Feel free to rotate in your favorite vegetables and spices. I am all about making your food your own!
Decorating the tree while the soup is cooking…
Tree is done…and soup too!
YUM!
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Ingredients
- 1 cup green lentils
- 1/2 cup of farro or barley
- 4 medium to large carrots- chopped
- 5 celery stalks- chopped
- 1 onion- chopped
- 4 garlic cloves- minced
- 8 cups low sodium vegetable broth or broth of your choice
- 2 tbsp tomato paste
- 2 tbsp fresh parsley or herbs of your choice
- 2 bay leaves
- 1/8 cup mirin or white white
- 1 tbsp coconut aminos or soy sauce
- 2 tbsp olive oil
- 1 tsp salt
Ingredients
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Instructions
- Saute the garlic for a minute or two in the olive oil.
- Toss in onions and saute for about 5 minutes.
- Add in the bay leaves, mirin and coconut aminos and let cook for 5 minutes.
- Add in the broth.
- Chop the carrots and toss them in. Then the celery.
- Add in the tomato paste, fresh parsley and salt. Let cook.
- Rinse the farro and lentils. Toss both in. Stir the pot.
- Let cook covered for 25-30 minutes on medium. After after 20 minutes, I turned the stove to low.
- Turn off stove and leave covered until serving.
Recipe Notes
Use organic ingredients if possible. By Tracy Posillico
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20-Minute Lentil Soup
