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Healthy Lentil Soup

By Sharla Kostelyk

(This post may contain affiliate links. For more information, see my disclosure policy.)

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Saute 1/2 a chopped onion and 1 clove of minced garlic in 1 Tbsp. olive oil for 5 minutes.

Stir in:

4 cups (or more) of vegetable stock

2 cups fresh or canned diced tomatoes

1/3 cup pearl barley

1/3 cup green lentils (known in the real world as split peas)

1/3 cup yellow lentils (known in the real world as split peas)

1 tsp. dried oregano (or more – I never measure spices)

1 tsp. dried basil

2 bay leaves

1 cup of chopped vegetables (whatever you have on hand…carrots, zucchini, celery…)

Simmer, covered for about 45 minutes.  Then add:

1/2 cup or more of sliced spinach leaves

2 Tbsp. blackstrap molasses

1 Tbsp. cider vinegar

1/2 tsp. freshly ground pepper

Cook for another 15 minutes.  I like to add a bit of hot sauce into my personal bowl for some kick.  This recipe freezes well.

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Filed Under: Cooking in the Chaos

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  1. The Grocery Challenge | The Chaos and the Clutter says:
    June 11, 2011 at 5:02 pm

    […] Healthy Lentil Soup […]

  2. Spicy Lentil Soup Recipe | The Chaos and the Clutter says:
    June 12, 2011 at 1:10 pm

    […] you are looking for a lentil soup that is less spicy and has more vegetables, my healthy lentil soup recipe is delicious as […]

  3. Week One of Gluten Free | The Chaos and the Clutter says:
    March 19, 2012 at 11:00 am

    […] vegetable soup (my usual yummy recipe just without the […]

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