Green lentils, potatoes, and mustard are three ingredients you probably already have lurking in your pantry, just waiting to be used. If, on the rare chance that you don’t have green lentils you could use any of these other beans: red lentils, cannelloni, butter, kidney, navy, or Great Northern.
This basic soup recipe goes well with most flavors or ingredients; this is a great opportunity to use up some leftover ingredients!
These ingredients would also taste good in this soup:
- sweet potatoes or any potato
- fresh herbs- parsley, chives, basil
- vegan “meats”- sausage, ground meat, chicken, seitan products
- yellow or red bell peppers
Lentil Soup with Potatoes and Mustard
- 1 cup green lentils
- 3 tbsp light olive oil, or other cooking oil
- 1 small onion, or half onion- or shallots- or green onions, small dice
- 3 handfuls sliced mushrooms (optional)
- 2-3 stalks celery, small dice
- 3 carrots, small dice
- 3 cloves garlic, minced
- 4 cups vegetable stock or water
- 1 bay leaf
- 1 teaspoon dried thyme (optional)
- 2 potatoes- chopped
- salt and pepper, to taste
- mustard- to taste
- fresh parsley- for topping (optional)
- In a large pot over medium heat: cook onions, mushrooms, celery, carrot and garlic in olive oil until tender.
- Add lentils, potatoes, vegetable stock or water, thyme, bay leaf. Bring to a boil, then reduce to a simmer, and cook until tender; about 3o minutes.
- Season with salt and pepper, adding as much as you’d like.
- Top with a dollop of yellow or dijon mustard and fresh parsley.