Couldn't find a lentil soup recipe that didn't have something in it that I didn't like or it had a lot of spicy things had meat in it which I was trying to not use in a lentil soup. I played around in the kitchen with these ingredients and really liked what I come up with. It's got a lot of things other recipes have but yet it's different than all I searched on this site or other sites I searched. So I hope you enjoy it as well. I believe corn bread would be really good with this.

Ingredients

8 serv.

canola oil↗2 1⁄2 tablespoons
medium onion (chopped)↗1
carrots (sliced)↗1 1⁄2 cups
stalks celery (sliced)↗3
garlic cloves (minced)↗3
dried basil↗1 teaspoon
italian seasoning↗1 teaspoon
salt↗1 3⁄4 tablespoons
I use salt balance it measures like salt
pepper↗3⁄4 teaspoon
diced tomatoes1 can
I use peeled
water↗11 cups
chicken bouillon cubes↗2
lentils↗1 bag
rinsed well
cider vinegar↗2 tablespoons
penne pasta (whole wheat)↗1 1⁄3 cups
teaspoon parmesan cheese (optional for each serving)↗1

Step-by-step instructions

1
In a large stock pot add the oil, onions, carrots, celery, and garlic. Cook over medium heat stirring occasionally around 15 minutes or until the onions start to get translucent.
2
Then add in the dried basil, Italian Seasoning, Salt, Pepper and tomatoes. Stir well and cook another 2 minutes.
3
Then add in the water, chicken bouillon cubes, Lentils and vinegar. Cook until lentils are almost tender.
4
Then add in the pasta stir and cook until pasta is tender.
5
Simmer until ready to eat.
6
Serve in bowls and sprinkle with Parmesan cheese if desired.

Source: food.com

Original recipe ↗

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