Bloody Mary Lentil Soup

When you’re feeling like warm and veggie, see what a little PDX Mix can do with the flavor profile of plain ol’ lentils. It’s a family favorite which works well on nights when we’re short of time. 

  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 large celery stalk, chopped
  • 1 clove garlic, chopped
  • Salt and ground black pepper to taste
  • 2/3 cup lentils
  • 1 can (14 ½ oz) diced tomatoes
  • 2 cups vegetable broth
  • ½ cup Portland Bloody Mary Mix
  • 1 tsp fresh thyme, or ½ tsp dried thyme

Heat oil in a medium to large pot over medium heat. Add the onion, carrot, celery, garlic, salt and pepper, and sauté until the veggies are tender, about 5-8 minutes. Add the tomatoes, juice and all. Simmer, stirring occasionally, about 8 minutes. Mix in the lentils, broth, and Portland Bloody Mary Mix. Add the thyme, stir everything well, and bring to a boil over high heat until the lentils are almost tender, which should be about 30 minutes. Ladle into soup bowls all by itself, or on top of brown rice. Serves 2-4 depending on how hungry you are.

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