Hearty soups, without hearty calories. This quick-and-easy lentil soup is tasty and extremely healthy, with a variety of veggies and fiber, iron, folate, Vitamin B1, protein and potassium-rich lentils. Health magazine named lentils as one of the five healthiest foods. This is my first official recipe with lentils, so be prepared to get some more featuring this wonder-food!
- 3 Tbsp. Olive Oil
- 4 Medium Carrots, Sliced
- 2 Tbsp. Minced Onion
- 1 1/2 cups Dried Lentils
- 3 Stalks Celery, Diced
- 2 Potatoes, Diced
- 4 Garlic Cloves, Minced
- 5 Cups Chicken or Vegetable (sodium-free) Broth
- 1 Tomato, Diced
- 1 tsp. Cumin
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
1. Put olive oil in Dutch Oven (or large stockpot) over medium-high heat. Once heated, add onion and carrots. Stir for 3-5 minutes.
2. Add in the rest of the ingredients and bring to a boil.
3. Cover, reduce heat to low and simmer for about 40-50 minutes, or until the lentils are tender.
Season with sea salt and black pepper and serve with crackers or crusty bread. Enjoy!
For freezing, divide soup into two large freezer bags. Once at room temperature, cool completely in the refrigerator. Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date). Freeze up to 3 months.
To reheat, dip the bag into hot water for 5 minutes. Then, put soup into stockpot. Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.