1 medium onion, chopped
3 large carrots, sliced into halve-moons
3 celery ribs, chopped
1 medium sweet potato, cut into mini pieces
½ cup dry red lentils
2 cups diced tomatoes (canned or fresh)
1 cup green peas
1 cup brown rice macaroni (or regular macaroni)
1 heaping teaspoon each of dried basil and rosemary (don’t be shy with the herbs)
1 bay leaf
Pinch or 2 of chili flakes for some added heat
8 cups vegetable stock
2 cups water
Juice of ½ large lemon
Sea salt and pepper, seasoned to taste
1-tablespoon coconut oil or extra-virgin olive oil
In a large soup pot, heat oil on medium-high heat. Toss in the onion, carrots, celery and sweet potato into the pot. Stir it up and add the dried spices, including the bay leaf, to release the flavors. Let this cook for about 2 minutes to get those flavors out.
Next, stir in the red lentils and mix these into the vegetables. Add the diced tomatoes and give that a stir as well.
Turn up the heat to high and pour in the vegetable stock to bring the entire soup to a boil. Once it starts to bowl, reduce the heat back to medium-high and let it gently boil for 10-15 minutes to allow the lentils to cook.
After the 10 minutes is up, stir in the macaroni and cook for another 10 minutes, or until pasta is cooked through. Al dente is best so the noodles are not soggy when heated up again the next day.
This is where the 2 cups of water comes in. If you are noticing that you don’t have enough liquid, add water, or more stock if you have it on hand. I needed about 10 cups of liquid by the time the soup was ready for a taste test.
Before removing from the heat, add the lemon juice, turn off the heat and serve it up.
*Fresh cilantro or basil (chop it up and stir it in before serving)
*1-2 cups of shredded savoy cabbage (added at the same time as the peas)
*2 cups chopped spinach (folded in just before serving)
Inspired by Thug Kitchen. The best damn cookbook!