Kosher Lentil And Vegetable Soup Recipe

About this recipe

A hearty and comforting Kosher soup featuring lentils, fresh vegetables, and a savory broth, perfect for a satisfying dinner solution.

Ingredients

• - Trs Brown Lentils
• 1 stick Organic Celery Stick
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 400G Italianavera Chopped Tomatoes, 400G
• - Cooks & Co Sliced Mushrooms
• - Knorr Stock Cubes Vegetable
• 50G Picard Chopped Flat Parsley
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Tata Salt
• 25G Fillippone Italian Organic Bay Leaves, 25G
• - Kikkoman Soy Sauce

Instructions

1. 1. In a 3-quart casserole dish, combine 1 cup dried lentils, 3/4 cup diced carrots, 1/2 cup diced celery, and 1/2 cup diced onion.
2. 2. Add 1 clove minced garlic and stir to combine. Cover loosely and microwave on High for 4 minutes. Stir, cover again, and microwave for an additional 3 to 4 minutes.
3. 3. Add 2 cups hot water, 1 diced tomato with its liquid, 1/2 cup sliced mushrooms, 1 tsp instant vegetable bouillon, 2 tbsp chopped parsley, 2 tbsp soy sauce, 1/4 tsp pepper, 2 tsp salt, and 1 bay leaf. Stir well to combine.
4. 4. Cover tightly and microwave on High, stirring every 6 minutes, until the lentils and vegetables are tender, about 24 to 28 minutes.
5. 5. Stir in 1 cup hot water to adjust the consistency. Cover tightly and microwave on High until the soup is bubbly, about 3 to 5 minutes. Remove the bay leaf before serving.