Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Yield: 4 to 6 Servings
This is my absolute comfort food! Give it a try and feel free to add more ingredients if you want. Enjoy!
6 c chicken broth
1-1/2 c water
1/2 cup white wine or sherry
1 c crushed tomatoes (canned)
1 c dried green or brown lentils (rinsed and stones and debris discarded)
4 tbsp extra-virgin olive oil
1 large yellow onion, chopped
3 large stalks celery, chopped
2 large carrots, chopped
2-3 small red potatoes cut into small chunks
2-3 cloves garlic, finely minced
2 tbsp fresh parsley, coarsely chopped
1 tbsp dried basil
1 tsp dried oregano
1 tsp dried dill
1/2 tsp freshly ground black pepper
Sea salt to taste
Step 1: Place a large pot on the stove and turn the heat to medium.
Step 2: Add in oil and allow it to become hot.
Step 3: Add in the onions, carrots, and celery, then sauté for about 7 minutes or until soft and golden.
Step 4: Add in the garlic and sauté for another 1 minute or until aromatic.
Step 5: Add in the wine and bring the mixture to a simmer for 1 minute.
Step 6: Add in the water, chicken broth, potatoes, lentils, and tomatoes. Stir until well combined.
Step 7: Add in the basil, oregano, parsley, freshly ground black pepper, and dill. Cover the pot and simmer for 40 minutes or until done.
Step 8: Ladle the soup into serving bowls and top each bowl with the sautéed mushrooms and croutons.
Step 9: Drizzle olive oil on top.
Step 10: Serve and enjoy!
Calories: 249 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 5mg Sodium: 1168mg Carbohydrates: 30g Fiber: 6g Sugar: 7g Protein: 8g
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