Easy Lentil Vegetable Soup

Name: Easy Lentil Vegetable Soup
Yield: Yield: 12 servings.
Ingredients: 5 to 6 cups frozen mixed vegetables (e.g., broccoli, cauliflower, peas, carrots); 5 to 6 cups frozen mixed vegetables (e.g., broccoli, cauliflower, peas, carrots); 5 to 6 cups frozen mixed vegetables (e.g., broccoli, cauliflower, peas, carrots); 5 to 6 cups frozen mixed vegetables (e.g., broccoli, cauliflower, peas, carrots); 1 Tbsp instant pareve chicken soup mix; 10 cups boiling water; 1½ cups red lentils, rinsed and drained; 2 cups bottled tomato sauce; 1 to 2 Tbsp lemon juice; salt and freshly ground black pepper to taste; 5 to 6 cups frozen mixed vegetables (e.g., broccoli, cauliflower, peas, carrots); 1 tsp dried basil; salt and freshly ground black pepper to taste; 2 or 3 cloves garlic; 2 medium onions, cut in chunks; 2 stalks celery, cut in chunks; 2 Tbsp olive oil

Preparation info

Yield:
12
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This soup is versatile and quick. Use whatever frozen vegetables you have on hand. Leftover cooked vegetables can be substituted for some or all of the frozen veggies.

Ingredients

2 or 3 cloves garlic
2 medium onions, cut in chunks
2 stalks

Leftovers
Soup

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Add onions and celery. Process with several quick on/off pulses, until coarsely chopped.

Heat oil in large soup pot. Sauté garlic, onions and celery on medium heat for 7 to 8 minutes, until golden. Add water, soup mix, tomato sauce and lentils. Bring to a boil. Simmer, partially covered, fo