Spring into Summer: Lentil Soup

Lentils are a staple in a vegan or vegetarian diet. Typically I cook lentils in the fall and use easy to cook grains like couscous or quinoa in the summer.

I was out in the garden yesterday harvesting our peas, and decided that I would make a soup for lunches this week. Trying to eat as clean as possible which builds up a strong immune system and allows more fun in the sun!

Red Lentil Soup with Snow Peas and Shitake Mushrooms

Ingredients

1Tbsp Olive Oil
1 white onion, chopped
4 cups of low sodium Chicken Stock
2 cups Water
1 1/2 cups red lentils, rinsed well
2 cups fresh or frozen snow peas
1- 1 1/2cups of Shitake Mushrooms, trimmed and chopped
1 tsp Madras Curry
1/2 tsp Salt
3/4 tsp cracked black pepper
1/2 tsp dried basil leaves
1/4 tsp red pepper flakes
Red wine vinegar (optional)

In a large Dutch oven heat oil over medium low. Add onion and cook until softened, about 4-5 minutes. Scrape any browned bits with a wooden spoon. Add broth, water, lentils, peas, mushrooms, curry, salt, pepper, basil leaves, and red pepper flakes. Bring to a boil over medium heat, then simmer for 30-45 minutes. Remove from heat and add vinegar to taste.

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