Lentil Vegetable Soup

There are some things out there just instantly change your life the minute you find them.

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Some of these things are minor…
…like a favorite nail polish (although, I’m not sure this should be classified as minor).

Some things are major…
…like your spouse.

And, then, there are some things are super major
…like Better Than Bouillon.

Please tell me you’ve tried this stuff.  I actually had no idea what it was until my uncle gifted it to all of us for Christmas.  In my family, Christmas consists of giving each other things like wine, homemade fudge, bourbon, and fun things like spicy mustards.  We are all secret (or not so secret) foodies and and truly enjoy spreading the love around!

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Anyhoo.  Better Than Bouillon.  I was the first to open my package and, as soon as I did, my mom gushed, “Ohhh my gosh, Kelly, that stuff is soooo good!  Just wait until you use it!”  My entire family chimed in with the same sentiments.  Um…how am I the only one that has never used it or, actually, even heard of it!?  Was my family keeping me in the dark on purpose?  Rude.  Regardless, I have it now and I have fallen in love.

Bouillon is magic.  Take it from me…the kid who would lick her finger and stick it in the bouillon jar to eat it for a snack.  Mmmmm.  I may or may not have done that with my new gift.  I plead the fifth.  What I don’t plead the fifth on, however, is this recipe.  It’s one of those recipes that really shouldn’t even be called a recipe because it consists of three or four things just thrown into a pot and that’s about it!

But that’s what makes it great!  Oh, well, that and the bouillon base.

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Lentil Vegetable Soup

Ingredients:

8 cups water

3 tablespoons Better Than Bouillon Beef Base

1 bag (16 ounces) lentils

1 bag (32 ounces) frozen soup vegetables

3 medium potatoes, chopped into 1-inch chunks

3/4 cup red pasta sauce

Directions:

In large pot or Dutch oven, add water.  Add Better Than Bouillon base and stir until completely dissolved.  Heat until water reaches a slow boil.  Add lentils and simmer on low-medium heat about 20 minutes or until lentils reach desired texture.

Add frozen vegetables, potatoes, and red sauce and continue to simmer for 30 minutes or until vegetables are tender and soup begins to thicken.  If soup becomes too thick, add an additional 1-2 cups of water until desired consistency is reached.

Serve hot with bread.

**This recipes makes a pretty large batch, so feel free to cut it in half for a smaller portion.

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Thank you, Uncle Andrew, for giving me my favorite gift ever in the history of the world.

Happy Thursday!
Kelly

P.S. Better Than Bouillon has no idea who I am and I am not being compensated to sing their praises…I really just love this stuff!!

Something to share:  Have you ever tried Better Than Bouillon?  Do you have a favorite foodie gift that you have received or given?

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5 Responses to Lentil Vegetable Soup

  1. making lentils kind of intimidates me…. sometimes i throw them in the crockpot though amongst other foods!

  2. amanda says:

    I love it too! I’ve found that I really like the vegetable one and then can add other things and go either direction – beef or chicken. They sell it at Giant!

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