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
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
20-Minute Lentil Soup