Heart Healthy Greek Lentil Soup

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 4 Carrots
  • 10 Fingerling potatoes
  • 1 tbsp Garlic powder
  • 2 Leeks
  • 1 tbsp Onion powder
  • 2 cups Red lentils
  • 4 sprigs Thyme, fresh
  • 1 can Tomatoes

• Canned Goods

  • 8 cups Vegetable broth

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Red wine vinegar

Found on thesoccermomblog.com

Description

Ingredients

• 2 cups red lentils
• 10 fingerling potatoes, halved
• 4 carrots, sliced
• 2 Leeks, sliced thin (just the white part)
• 1 can diced tomatoes
• 8 cups vegetable broth
• 2 TB red wine vinegar
• 1 TB onion powder
• 1 TB garlic powder
• 4 sprigs fresh thyme
• 2 bay leaves
• salt & pepper to taste

Directions

• Add sliced carrots and leeks to a large Dutch oven (or soup pot) on medium-low heat with a tablespoon of cooking oil and cook until veggies begin to soften.
• Add potatoes and tomatoes, stir a couple times to mix, then cook for an additional 2-3 minutes.
• Add remaining ingredients and reduce heat to low. Cover and cook for 40 minutes until lentils have softened and about half of the liquid has been absorbed. (If you prefer a more stew-like texture, you can allow to cook for another 20 minutes).