Tuesday, September 10, 2013

Meatless Monday - Veggie Lentil Soup with Garlic Toast

 Potato buns toasted under the broiler then generously coated in a garlic and herb butter and a sprinkling of shredded cheese then put back under the broiler for another 2-3 minutes

Veggie & Lentil Soup 

Hearty, healthy and satisfying #MeatlessMonday meal

My easy throw together recipe:
  • 3 lbs of Stewed tomatoes (our own that were pass their prime for eating in salad) - pealed, diced and cooked for 10 minutes on medium heat
  • In a 5 quart pot, 1/3 large onion diced and sauteed with olive oil, salt and black pepper
  • 2 large garlic cloves added to the onions once they are translucent to avoid burning the garlic
  • 1 rib of celery diced and added to the onions and garlic
  • 3 inches off a large porblano or similarly mild pepper, diced and added to the pot to saute
  • Add tomatoes and 2 cups of water
  • Add picked and rinsed 1 cup of red lentils
  • Simmer for 15 minutes
  • 1/4 cup Parsley chopped and tablespoon reserved for garlic bread butter
  • 3 Thyme sprigs, leaves pulled off and rough chopped
  • Add cauliflower flourets, about 2 cups and corn cut off the cob, simmer for 8-10 more minutes
  • Add 1 tbls red wine vinegar, 1 tsp Siracha and salt and black pepper to taste
  • Finish with a sprinkling of reserved herbs, scallions and parm cheese


  1. That really sounds good to me! I'm going to have to copy this recipe. Thanks! :)

    1. Thanks Rita, it was pretty popular and can be adjusted with whatever veggies need to be used up in the fridge.
      :) Natasha

  2. Replies
    1. Thank you, not a drop went to waste. We got 6 hearty portions out of it. I will definetly make this again!
      :) Natasha


I love comments and constructive critiques, just be kind, this is just for fun after all.