This is a great soup which is easy to prepare. It freezes well and can be taken in a container for lunch. Just reheat.
1 cup chopped onion
½ cup chopped fresh mushrooms
½ cup green pepper
½ cup chopped celery
1 cup chopped carrot or shredded carrots, roughly chopped
3-4 small cloves garlic, chopped (optional)
½ tsp. garlic powder
½ tsp. kosher salt
1 cup lentils, washed and rinsed in a colander
½ cup white wine
5 cups chicken stock (add more if thick)
2-3 Tbls. tomato paste
4 Tbls. olive oil
- Heat olive oil in a large pot; sauté onion and next 5 ingredients until almost soft, about 5 minutes, stirring occasionally.
- Add wine and reduce by half; add stock and rest of ingredients; bring to a rapid boil.
- Reduce heat to low; simmer soup for 2 hours.