Lentil and Vegetable Soup
A hearty soup that uses expired canned lentils and various vegetables to reduce food waste. Ensure to properly heat the soup to ensure food safety.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (400g) expired canned lentils, drained and rinsed
- 4 cups vegetable broth
- 1 can (400g) diced tomatoes
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
Add the cumin and paprika. Stir to coat the vegetables with the spices.
Add the expired canned lentils, vegetable broth, diced tomatoes, and bay leaf. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes, or until the flavors are well combined.
Remove the bay leaf and discard.
Using an immersion blender or regular blender, puree about half of the soup until smooth. This step is optional, but it helps to thicken the soup.
Serve the lentil and vegetable soup hot, garnished with fresh parsley.