Copycat Amy's Lentil Soup
- some olive oil
- 2 or 3 medium carrots, minced
- 3 or 4 stalks of celery, minced
- 1/2 sweet onion, minced
- 3 cloves of garlic, minced
- 1 14 oz. can of diced tomatoes, blended
- 2 cups of vegetable broth
- 2 cups of water
- 1/2 medium sweet potato, minced
- 2 tsp. pink himalyan salt
- 3/4 tsp. ground cumin
- 1 large bay leaf
- some balsamic vinegar
- 2 1/2 cups brown lentils
- some dried thyme
- some dried oregano
Mince the vegetables, very very small.
I used my cast iron dutch oven, sauteed the carrots, celery, onion, and garlic in olive oil.
Then I added everything else at the same time.
I let it simmer about 1 1/2 hours to 2 hours until everything was soft and the soup was nice and thick. I'd plan for more time than you need, and just turn it down to a low heat to keep warm if it finishes quickly.
This made a nice large batch, I froze the extra and it reheated great. Definitely need to make another batch. I think I might freeze a bunch in single can portions so when I get a craving I can just warm up a serving.
I haven't tried it yet, but I suspect this recipe would do well in crockpot.
Anyone want the cans of Lentil Vegetable and Minestrone in our cupboard?