Vegetable Lentil Soup


  • 1 large sweet onion diced
  • 3 celery sticks diced
  • 3 carrots diced
  • 1/2 white cabbage sliced thinly
  • 1 large bag/box of fresh baby spinach
  • 1 x 14 ounces can of chopped tomatoes
  • 1 x 15 ounces can of sweet corn water drained away or cut the corn off 2 fresh corn husks
  • 1 garlic clove minced
  • 3 x 32 ounces cartons of chicken or vegetable broth
  • 1 lb bag of green or puy dried lentils rinsed with water
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon crushed red peppers (optional if do not like spice)
  • 1 teaspoon salt & black pepper (or to your taste)

Preparation Method:

  1. In a large saucepan melt, butter and olive oil then add onions, celery, carrots and saute over a medium heat until onions begin to change color about 10 minutes.
  2. Add all the other ingredients and mix well.
  3. Cover saucepan and simmer over a low heat for about 1 hour, stirring occasionally.
  4. If the soup looks too thick add a little more broth until has the consistency you like.
  5. Taste and season with more salt or pepper if needed.
  6. Serve with a grilled cheese sandwich for a delicious lunch or light supper!

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