Tye's Favorite Lentil Soup
40 ounces broth* (I used 1 32 oz box No-Chicken flavored broth plus 1 cup water)
1 cup water
1 cup salsa (I used Trader Jose's Organic Tomatillo salsa)
2 Tbsp butter (optional)
2 cups dry lentils, rinsed (I used brown lentils, but orange would be beautiful)
1 large carrot
1 square inch fresh ginger
4-6 cloves garlic
Combine broth, water, salsa, butter, and lentils over medium-high heat in a pot with lid tilted. While waiting for the liquid to boil, combine carrot, ginger, and garlic in food processor and pulse until pieces are about the same size as lentils. Add this to the soup. When soup reaches a boil, reduce heat to simmer and keep lid tilted. Cook until lentils are soft, about 30 minutes (keep cooking until they're mushy for younger eaters).
*Have I shared yet my favorite way to make homemade vegetable broth? Whenever I trim vegetables like carrots, celery, onions, potatoes, peppers, leeks, etc., I combine the trimmings (onion skins, carrot tops, celery leaves, etc) in a 6-8 cup freezer-proof container. When I have a full container, I plop the contents into the crock pot, add some herbs like Thyme and Sage, then cover with water. I cook this on low all day or high for 3-4 hours. After it cooks a bit, I strain it and add salt and pepper. Then I can divide it into quart jars to freeze, or use it in soup that evening. Super easy, super frugal, super healthy, super soup!