Lentil Soup (Stovetop)

rainbowplantlife.com

frozenstuff

rainbowplantlife.com/instant-pot-lentil-soup/

2 tablespoons extra virgin olive oil

1 large yellow onion, finely diced

3 medium carrots, diced (peeled or not)

6 garlic cloves, minced

5 cups (1.2 L) low-sodium vegetable broth*

1 pound (450g) baby potatoes, quartered (peel left on)

1 ½ cups (300g) French green lentils (AKA Puy lentils)

Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme, tied tightly together with kitchen twine**

1 28-ounce (800g) can whole peeled tomatoes, crushed by hand***

1 ½ teaspoons kosher salt

Freshly cracked black pepper to taste

½ teaspoon Dijon mustard

2 teaspoons aged balsamic vinegar****

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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