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Hearty Lentil Soup

When it's cold, raining, or dreary outside in the fall or winter, there's nothing that beats a hearty soup. Plus, this recipe is gluten free, vegan, soy free, and all the rest.

Prep
Cook
Serves 5people
Ingredients
2
tbsp olive oil
2
carrots, chopped
2
celery stalks, chopped
1
medium red onion, chopped
4
garlic cloves, minced
4
large tomatoes, seeded and chopped
2
potatoes, diced
1 1/2
–3 tsp. tarragon
1 1/2
–3 tsp. smoked paprika
1 1/2
–3 tsp. thyme
3
bay leaves
salt to taste
ground black pepper to taste
6
cups vegetable broth
1 1/2
cups dried French lentils
cooked brown rice for serving (optional
Directions
1.
Over medium-high heat in a large pot, heat the oil and cook the carrots, celery, and onion until softened and beginning to brown, 3–4 minutes. Add the garlic and stir for about 30 seconds, then add the tomatoes. Cover and cook for 5 minutes. Add the potatoes, tarragon, paprika, thyme, bay leaves, salt, and pepper. Stir, cover, and cook for an additional 5 minutes.
2.
Stir in the broth and lentils. Let simmer for 40 minutes partially covered, stirring occasionally. Remove the bay leaves before serving. For extra winter heartiness, serve over brown rice.

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