I’m literally eating this soup as I write this blog post. Alex is in the kitchen fixing the dishwasher and I’m sitting at our new dining room table eating lentil soup. Sounds like Alex got the short end of the stick.
On Friday, I made shepherd’s pie for my family and I had a lot of leftover lentils in the fridge. I wanted to use them up so I decided to make a super easy lentil soup. I’m obsessed with this garlic lentil soup recipe, but I was short on time and I already had lentils cooked, so I made something easier. This recipe took 5 minutes to make, since I already had the lentils prepared. If you don’t have the lentils cooked, it’ll take a bit longer but it’ll still be super easy! So load up your bowl with some warm delicious soup!Print
This easy soup is packed with protein and vegetables!
- 2 cups cooked lentils
- 2 cups vegetable broth
- 1/2 cup corn (frozen is fine)
- 1/2 cup peas (frozen is fine)
- 1/2 cup shredder Gruyere or Swiss cheese
- 1/2 tsp salt
- 1/4 tsp garlic powder
- Add the lentils, vegetable broth, corn and cheese to a boil.
- Lower the heat to a simmer.
- Add garlic and salt.
- Grate some fresh cheese and set aside.
- Scoop the soup out into bowls and top with cheese.
- Let it sit for a couple of minutes to let the cheese melt then dig in!
I put the leftovers in the freezer (without the cheese) so this will make an easy lunch or dinner when were short on time.
I’ll be eating a bit of Norwegian food this week, since my mother in law is cooking up lots or delicious food, so I’m looking forward to trying some new dishes! Lefse anyone?
What are you cooking up this week?