Ingredients for Red Lentil Vegetable Soup
- 2 Rapunzel Organic Vegetable Bouillon Cubes
- Dried Oregano
- Dried Tarragon
- Black Pepper
- Red Chili Pepper Flakes
- 1 large rutabaga
- 1 medium onion
- 2 cloves garlic
- 1 cup carrots
- 1/2 cup dried shiitake mushrooms
- 1 cup red lentils
- 1/2 cup red bell pepper
- 1 cup green cabbage
- salt to taste
- 8 cups vegetable broth
- 6 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
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How to Make Red Lentil Vegetable Soup
- In a large pot, combine 8 cups of vegetable broth (Rapunzel recommended), 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 6 cups of water. Bring to a boil.
- Add 1 large diced rutabaga (or 2 medium diced potatoes), 1 medium diced onion, 2 minced garlic cloves, 1 cup chopped carrots, and 1/2 cup dried mushrooms.
- Reduce heat and simmer for 10 minutes.
- Stir in 1 cup red lentils and 1/2 cup diced red bell pepper.
- Continue to simmer for 15 minutes, adding more water if needed to keep vegetables submerged.
- Add 1 cup shredded green cabbage and simmer uncovered for 10 minutes, or until cabbage is tender-crisp. (Uncovering prevents an overly cooked cabbage flavor).
- Remove dried mushrooms from the soup. Discard the tough stems and finely dice the mushroom caps.
- Return the diced mushroom caps to the soup.
- Taste and season with salt, if needed (note: a good quality bouillon may be salty enough).
- If you prefer firmer lentils, add them during the last 15 minutes of cooking. Alternatively, cook lentils separately until tender and stir them into the finished soup.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
0g
Carbs
7g
