Vegetarian Lentil Soup recipe1 cup lentils
2 large carrots
1 small onion
2 boxes of veggie stock (+ some water if needed)
Tablespoon olive oil
Spinach/Pasta- one cup each when eating
Grated Parmesan
Fresh baked bread
Put one tablespoon of olive oil into a deep soup pan and heat. Dice carrots and onion. Add to oil and brown. Add veggie stock and lentils. Cover and bring to a boil then lower to medium/low for 35 minutes or until lentils are soft. Stir as needed and add water if stock is getting too low.
Tip: I make a double batch and it freezes well. My children have loved this meal from the time they could eat at 6 months. When ready to serve, you can add a handful of cooked pasta or fresh spinash and grated parmesan cheese. Also, having the soup with fresh bread is delicious.
