Hearty Veggie Lentils

Hearty Veggie Lentils
Serves 5
This warm and toasty soup with make you feel so cozy on a cold day...we even eat it in summer with the AC blasting! Lentils are a great meatless staple to have on hand, packing a strong punch of fiber, iron, protein, cholesterol lowering properties, and even aids in weight loss! It doesn't hurt that they taste good too!
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 Tbsp. Olive oil
  2. 2 1/2 Your favorite smoke spice mix ( I like smoked paprika personally)
  3. 3 Garlic cloves
  4. 1 Carrot ( diced or in rounds)
  5. 1/2 Red bell pepper ( diced)
  6. 1/2 Green Bell Pepper ( diced)
  7. 2 vegetable bouillon tablets
  8. 2 lbs ( or 2 cans / packages 500 grams) Cooked lentils
  9. 1 Large Yukon Gold Potato
  10. 1/2 Brown onion ( diced)
  11. 5 Cups of Water
  12. Salt & Papper to taste
Instructions
  1. Heat oil in a large stockpot at meduim to high heat
  2. Add Garlic, onion, carrots and bell peppers until they are soft and translucent.
  3. In the meantime cut your potato into small cubes. You can peel it if you would like. I prefer the skins on, because they are soft, and have more vitamins.
  4. Wash and rinse the lentils in a colander, and drain the water.
  5. Add the potatoes and lentils into the stockpot along with the vegetables and mix all of the ingredients together.
  6. Next add the water and mix together
  7. Cover with a lid, and bring to a boil for 25 minutes, while adding bouillon cubes, spice mix, salt and pepper.
  8. Once it is boiling, bring the fire to low heat for 45 minutes.
  9. **This part is optional* Grab a potato smasher, and mash the soup, until everything is well mashed. I find doing this, my kids are less likely to pick out anything they do not like, because it is mixed well together and very small. This is a good trick!
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