Lentil Vegetable Soup

 

Enjoy video Here!

     

     Full disclosure, this is one of the best dishes I have ever made.  It turned out superb.  I think the key was incorporating the White Sweet Potato, a new favorite of mine, and so underutilized.  This makes a huge pot of 16 cups, so be sure to break out your largest pan.  Each 2 cup serving is only 318 calories, 63g carbs, 14g fiber, 49g net carbs, 14g protein and 3g fat.  This is the perfect complete meal, and works great for lunches all week long.  Definitely one worth trying! 😊

Ingredients for 16 cups~

1 Tablespoon Olive Oil

1 Tablespoon chopped Garlic

1 large chopped Onion (mine was 13oz)

1 head chopped Celery

8oz sliced fresh Mushrooms (sub with canned)

4 large trimmed and sliced Carrots

2 medium large diced Zucchini

2 pounds diced White Sweet Potatoes

Dash Cayenne, or season as desired

2 cans diced Tomatoes (I use no salt added)

1 Tablespoon Bouillon

280gms Lentils (the bag will tell you 2 cups, but when you weigh it out, it is only about 1 1/2 cups)

     In large stock pot, add Oil, Garlic, and Onion and sauté til light golden.  Add in Celery, Mushrooms, Carrots, Zucchini, Potatoes, and a dash of Cayenne, or desired seasoning and allow the vegetables to soften on medium heat.  Meanwhile, prepare the Lentils per instructions.  When vegetables are softened, pour in the Tomatoes, Bouillon, and prepared Lentils, stir to combine.  Divide into individual containers and use for lunches all week if desired.  Enjoy 😉