tomatoless, vegetarian lentil soup

19 Nov

serves 6 as a main dish

1/4 cup olive oil
4 stalks celery, chopped
2 potatoes, chopped
1 onion, chopped
1/2# (approx 2-3 medium) carrots, diced
2 cloves garlic, minced
1 Tbsp Adobo (start with less if you like/want it less salty)
1# lentils, rinsed and sorted
8 cups H2O
1 bay leaf
(1 bunch spinach or other greens, washed and chopped)
3 Tbsp nutritional yeast
2 tsp Italian seasonings
2 tsp salt-free garlic & herb seasonings (like McCormick’s)
1/2 tsp black pepper

Saute celery, potatoes, onion, garlic, carrot and Adobo in olive oil until soft. Add lentils, water and bay leaf. Bring to boil. Reduce to simmer, cover and simmer for about 1.25 hrs, until lentils are tender. Add spinach/greens (if using) and simmer 15 more minutes. Add nutritional yeast and spices. Puree some of soup until desired thickness is achieved. Adjust spices to personal taste.

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