When it is cold outside, I make a pot of lentil soup just about every week.
I was inspired to record this cooking session thanks to some bone broth my father gave me. I felt like it would take my standard lentil soup to the next level and I was right.
Here are the ingredients since I don’t get into specific measurements in the video:
- 1 lb. lentils (rinsed and inspected)
- 2 cups chopped carrots
- 2 cups diced onions
- 2 cups diced celery
- 4 garlic cloves (minced or pressed into paste)
- 2 cups diced squash (optional)
- 2 cans Rotel Original (Diced Tomatoes and Green Chilis)
- 32 oz of stock (beef, vegetable, chicken – your preference)
- 2 teaspoons Italian seasoning (or 2 bay leaves and 1 teaspoons of thyme)
- 3 tablespoons sea salt (or to taste)
- 3 tablespoons of Gourmet Collection Seasoning Blend, (Smoked Paprika, Garlic, Chili & Chives)
- Water (variable, at least 10 oz)
