Try it free for 14 days Get My Trial

Lentil Soup - Fresh 20 version

Source

fresh 20 Dec 28

Ingredients

Change

1 Tablespoon olive oil
1⁄2 medium yellow onion cut into 
small dice
2 medium carrots cut into small dice 
2 celery stalks cut into small dice 
1 cup split peas cleaned and picked 
through to check for dirt
1-8 ounce russet potato peeled and 
cut into large dice
4 cups low sodium vegetable 
broth
2 cups water
1 clove garlic minced or pressed
1 teaspoon Herbes de Provence
1 teaspoon kosher salt
1⁄4 teaspoon black pepper
1 teaspoon white wine vinegar

Directions ( Default | Numbered )

1. Heat a medium soup pot over medium heat and add oil. Once

the oil is hot add in the onions, carrots, and celery. Sweat the

vegetables for 3 minutes or until the onions are soft and

translucent.

2. Add in the cleaned split peas, potato, broth, water, garlic,

Herbes, salt & pepper, and vinegar. Cover, bring to a boil, and

then reduce to a high simmer. Cook for 30 minutes.

  1. 1. Heat a medium soup pot over medium heat and add oil. Once
  2. the oil is hot add in the onions, carrots, and celery. Sweat the
  3. vegetables for 3 minutes or until the onions are soft and
  4. translucent.
  5. 2. Add in the cleaned split peas, potato, broth, water, garlic,
  6. Herbes, salt & pepper, and vinegar. Cover, bring to a boil, and
  7. then reduce to a high simmer. Cook for 30 minutes.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Meal Planner App

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial


At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.

  

Buy a Gift  •  Recipe Clipper  •  Swag Store  •  FAQs  •  Support
Legal  •  Privacy  •  © 2024 Plan to Eat, LLC