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Ingredients:
1 tablespoon olive oil

1 small yellow onion, cut in large dice

2 medium carrots, cut in large dice

3 cups diced Shitake mushrooms

1 cup flat brown lentils, rinsed

7-8 cups low-sodium vegetable broth

1 bay leaf

½ teaspoon dried rosemary, crushed

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon crushed red pepper flakes

3 medium cloves garlic, minced


Instructions:

1. In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes.

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2. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic.

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3. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender.

Enjoy!

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