Notes: A great weeknight addition. I was trying to replicate the vegetable soup Anka makes for the L’Chaim Adult Day Centre when I came up with this recipe. When I served it to a dear friend of mine, it reminded her of soups her sister made for her years before. Use up leftover vegetables. Use vegetarian stock for a vegetarian version. Use homemade stock for people on low sodium diets. Freezes well.
1/3 cups red lentils
2 carrots, peeled and coarsely grated
2 litres low-sodium chicken stock
1 cup frozen peas
2 small zucchini, leave peel on, 1/2″ (1 cm) dice
3 medium potatoes, peeled and cut into 1/2″ (1 cm) dice
Leftover vegetables in the fridge
Combine lentils, carrots, chicken stock and frozen peas, set heat to medium – low, then bring to a simmer.
Saute potatoes on medium low heat for 5 -7 minutes, with the lid on, stirring occasionally to keep potatoes from sticking. Add diced zucchini and cook until the potatoes can be pierced easily with a knife, about 12 minutes
Check the soup after 30 minutes. When the lentils are soft, add the sauteed vegetables and any cooked leftovers you have in the fridge. Add any fresh vegetables like green beans or chopped broccoli and heat until they are bright green.