Easy Red Lentil Soup with Carrots (GF)
This satisfying, Indian-inspired soup starts with sauteed onions, red potatoes, and garlic. Add in red lentils, diced carrots, and cauliflower simmering in a savory vegetable broth and you have a dinner winner!
- Bay Leaf
- Green Peppers
- Red Lentils
- Vegetable Base
- White Balsamic Vinegar
- Defrost 24 hours in refrigerator.
- In a medium stockpot, heat 1 teaspoon oil of choice over med/high heat.
- Add tomato/veggie mixture along with 4 cups of water to the pot. Bring to a boil and stir in lentils.
- Reduce heat to low, cover, and simmer until lentils are tender, about 30-35 minutes. Add additional water if soup becomes too thick. Season to taste with salt and pepper. Serve with a wedge of crusty bread or pita.
- White Wine
- Red Wine