Recipe: Healthy Lentil Soup

When I cook at home I LOVE to cook something that will last a few days so when I’m busy I have a healthy lunch or dinner already made! My mom used to make lentil soup. It is a great source of protein and veggies and it’s delicious and easy! We were inspired by the Moosewood Cookbook’s recipe but made some changes to make it our own!

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Serves 8-10 

Ingredients:

  • 3 cups dry lentils (I used green because they were the only organic lentils in stock, but I love using a mix of colors!)
  • 4 cups of chicken broth
  • 3 cups of water (if you want a vegetarian soup just use 7 cups of water!)
  • 2 t salt
  • 8 cloves of garlic, crushed and diced
  • 2 cups chopped onion
  • 2 stalks of chopped celery
  • 2 medium sliced carrots
  • 1/2 t basil
  • 1/2 t thyme
  • 1/2 t oregano
  • 2 T black pepper (to taste)
  • 2 ripe tomatos
  • red wine

Directions:

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  1. Bring lentils, water, chicken broth and salt to a boil. Lower heat to a simmer and cook, partially covered for 30 min.
  2. Add chopped veggies (except tomato) herbs and pepper and cook for another 30 min, partially covered, stirring occasionally.
  3. Add tomatoes (chopped) and cook for another 5-10 min.
  4. If lentils are not soft yet, continue cooking, covered. If they are cooked to your desired softness, serve in bowl with fresh sprig of parsley and a dash of red wine on top!

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Enjoy!

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