(GF & V) Vegetable Lentil Soup

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(GF & V) Vegetable Lentil Soup
Serves 8-10
Meal type Lentil
Season Fall, Winter

Ingredients

  • 1 teaspoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 3 carrots, diced
  • ½ cup red lentils
  • ½ cup green (brown) lentils
  • ¼ cup uncooked rice
  • 8 cups vegetable broth
  • 1 28oz can diced tomatoes
  • 2 bay leaves
  • 1 tablespoon dried dill
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Directions

1 Heat olive oil in a large pot over medium heat.
2 Sauté onion, garlic, celery and carrots until onion begins to soften.
3 Add lentils and rice. Sauté about 5 minutes.
4 Add diced tomatoes and vegetable broth.
5 Add seasonings. Stir to combine.
6 Bring to a boil then reduce to a gentle simmer for about 20 minutes, until rice and lentils are tender.
7 Taste and adjust for seasoning, as needed.