PCC Autumn Lentil Soup

Yield: 3 quarts

Your rating: None (16 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In a heavy-bottomed soup pot, heat oil over medium heat. Sauté onions, celery, carrots and garlic until soft, 8 to 12 minutes.

Rinse and drain lentils. Add lentils, water and remaining ingredients except the spinach and pepper. Bring to a boil; reduce heat to low and simmer, covered, until lentils are tender and soup has thickened, about 40 minutes.

Add frozen spinach and pepper. More water may be needed if soup is too thick.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: celery, lentils, potatoes, spinach

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