Name: 20-Minute Lentil Soup
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

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!

20-Minute Lentil Soup

Servings

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

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