Here the recipe for the vegetarian lentil soup that Jody brought to the last day of boot camp.
In her own words, " This recipe is so simple, it makes a lot, so add more or less veggies depending on how much you want. Also, you can easily freeze leftovers. I made our bootcamp batch in my slow cooker, but you can also make it on the stove top in a large kettle. You can find many variations of this recipe on-line. There's also a recipe right on back of the bag of lentils. Most of the recipes call for some type of meat or sausage, but I just substitute different veggies for the meat."
1 bag (16oz) dry lentils (rinsed)
1 chopped red onion
5 chopped celery sticks
1 1/2 c. chopped carrots
1 chopped zucchini (green, yellow, or both)
1 14.5oz can diced tomatoes w/ roasted garlic (undrained)
1 8oz can corn
4-5 diced cloves garlic
1 heaping tsp dried oregano
1 heaping tsp dried thyme
1 heaping tsp celery salt or regular salt (add more for saltier flavor)
1-2 bay leaves (optional)
2 14.5oz can beef, chicken, or veggie broth
3 1/2 c. water
Once your veggies are all chopped and diced throw them into your kettle or slow cooker. Pour your seasonings on top, then add your broth and water. Cook in your slow cooker on low for 9-10 hours or on high for 5-6 hours. If you cook it stove top, cook on medium or med-high about an hour or until lentils and veggies are tender.
Thank you so much Jody for the great recipe..