1/4 cup white or yellow onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
2 small potatoes, unpeeled and chopped very small
1 cup brown lentils
4 cups water
1 veggie bouillon cube
1 clove garlic, minced
1 bay leaf, optional
1 teaspoon Bragg's liquid aminos, optional
1. In a medium sized pot, add all ingredients. Bring to a boil, turn down to medium/low heat, and cook until lentils are soft, thick and mushy, stirring every 8 to 10 minutes.
2. Make sure to keep the lentils covered in water and to not let the soup settle and burn at the bottom. You can prevent this by adding additional water while cooking throughout.
3. Cook for about 45 minutes to 1 hour. You will want the lentils to get soft and the potatoes to fall apart, making the soup thick. That is why it's essential to chop the potatoes very small. Enjoy!
You can also add barley and/or TVP to this recipe.
Source of recipe: I created this recipe while wanting to make lentil soup that was easy and simple. I make this almost every other week. I use only organic ingredients to ensure the it will be the best tasting it can possibly be.