I got some version of this lentil soup recipe from my friend when we lived in Oregon. She made it for me after I had my fourth baby, and it has been a hit in our family ever since. I have changed it so many times, and you can find my go-to version here on this blog. This recipe is so forgiving that I don’t think I have made it exactly the same way twice! I wanted to share with you the way I made it for dinner tonight. It is so filling and delicious! Pair it with these homemade crescent rolls, and it is sure to be a hit with everyone in your house!
I made the following changes to the recipe based on the fact that I had hardly any ingredients in my house! As you will see, when I was out of one vegetable, I subbed another. Don’t have a spice, leave it out! Adjust your other seasonings accordingly to make up for the flavors. Also, I almost always add more lentils that the recipe calls for, and I try to add additional sides of vegetables with the meal. Boosts the protein and fills the savages bellies!
- omitted carrots
- added chopped zucchini
- tripled the celery
- added extra lentils
- used an 8 oz. can of tomato sauce
- forgot the garlic clove, so I added garlic in at the end in spice form
- omitted cumin
- added 1/4 Cup butter with onion while it was sauteing in the beginning
For the cauliflower and brussels sprouts:
Place in glass dish and generously drizzle with olive oil and nutritional yeast. Cook at 400 F until tops brown slightly.