Monastery Lentil Soup

Italian Lentil Soup

1 cup carrots, small dice (no need to peel)

1 cup celery, small dice

1 cup onion, small dice

1 cup red or green pepper, small dice

1 tbsp minced garlic

1 tsp ground pepper

1/4 tsp red pepper flakes, optional

1½ tsp dried thyme (or 1½ tbsp fresh)

1 tsp dried marjoram

2 tsp dried rosemary (or 2 tbsp fresh, minced) and/or basil

1.5 tsp cumin, optional

1-2 bay leaves

6 - 8 cups water

2 cups brown lentils

2 tsp salt

2 cups fresh tomatoes, or 1 large can (28 oz) of fire-roasted tomatoes

3-6 tbsp tomato paste

Optional add ins:

1 cup frozen or fresh corn

2 cups cannellini beans or 1 can, rinsed and drained

Cooked Yukon gold or sweet potatoes, diced

Kale/spinach

In a large pot over medium heat, add carrots, celery, onion and pepper along with 1-2 tbsp water/vegetable broth (or olive oil) to prevent sticking. Sauté until onions have softened and begun to turn golden.

Add all herbs and spices, enough water to cover lentils, and 2 cups of lentils. Cook until lentils have softened and become creamy, about 30 minutes (check occasionally to make sure there is enough water to cook). Add in salt, tomatoes and tomato paste and cook 10 min longer.

If you like, use a stick blender and puree some of the soup.

Add in cannellini beans, corn, and/or potatoes until heated through. To boost nutritional value, add in dark leafy greens like kale or spinach right before serving.