This cheap, quick and easy soup is thick and hearty comfort food at its best and packed full of nutrition. Lentils & potatoes provide a thick, rich soup without flours. Totally gluten free. The combination of nutritional yeast & white vinegar provides the subtle taste of cheddar cheese perfectly.
RECIPE 6 Cups low sodium veggie broth 1 Cup Lentils 2 Large Potatoes (peeled & cut into small cubes) 1 Cup of fresh broccoli florets chopped small 1 Cup carrots cut into small cubes 1 Tbsp Nutritional Yeast (optional) 2 tsp white vinegar 1 tsp Sage ½ tsp Thyme ¼ tsp ground mustard seeds
Add the Lentils, potatoes, and vinegar to the 6 cups of broth and bring to a boil. Then simmer for 15 mins. Once the potatoes are fork tender use an emersion blender to lightly blend the mixture leaving some potatoes for texture. (you can also use a manual masher ) This should be fairly thick.
Reduce heat to med-low. Add the carrots, broccoli, sage, thyme, and nutritional yeast.
Simmer for 10 more minutes.
Makes 4 Meal-Sized Servings