Hearty, Lentil~Vegetable Soup
Serves 8 (Freeze half of soup to have on-hand)
4 tablespoons extra-virgin, cold pressed olive oil
2 cups chopped sweet onions
1 1/2 cups celery stalks
3-4 chopped garlic cloves
1 cup chopped carrots
1 cup shredded cabbage
1/2 cup shitake mushrooms/optional
1 1/3 cups lentils, rinsed/drained
1 14 1/2 ounce can diced tomatoes
1 large bay leaf
6-8 cups vegetable broth
1/2 cup chopped parsley
1 cup plain greek yogurt
salt and pepper to taste
Heat olive oil in soup pot over medium heat. Add, onions, celery, carrots, cabbage, mushrooms and garlic. Saute until vegetables are soft (10-15 minutes).
Add broth, tomatoes with liquid and lentils and bring to a boil.
Reduce heat to low, cover an simmer until lentils are soft; about 35- 40 minutes.
Soup can be served chunky or pureed in a blender. If too thick add more vegetable broth.
OR served on brown rice, with a salad as a main course.
Garnish with a tablespoon of yogurt and parsley sprinkled on top.
Salt and pepper to taste
