Lentil Soup - One Bowl, Heart Healthy
I’ve been in love with Lentils for most of my life. I never had them growing up, but discovered them on my own during my teenage years. I use them in soups, stews, with salads and even in my favorite chili.
It’s a delicious protein and it really takes on whatever flavor you pair it with. It’s filling, too!
Using whatever veggies I have in my fridge, I makes a soup that looks like you tried hard. I assure you, I didn’t.
If you bring your lunch, or just want to get on a healthy track, this soup will do the job. High protein, low cholesterol and rich in flavor, it makes being good a breeze.
Here’s my basic recipe but remember that you can add what you have on hand, for a pot of deliciousness.
1 tablespoon Cooking Oil (Olive or Vegetable)
2 large Onions, chopped
4 Carrots, diced
3 stalks Celery, diced
1 clove Garlic, minced (optional)
2 cups Lentils (Red, Brown, Black or a mixture)
6 cups Water or Broth (Veggie, Beef or Chicken)
1/2 teaspoon dried Thyme
One tablespoon Red Wine Vinegar
Add the cooking oil to your pot, over medium heat.
Add Onions, Carrots and Celery. Stir frequently to coat with oil, and sauté. These vegetables should be wilted and softened. A little color on them is nice, but not necessary.
Add the Garlic, stirring for two minutes until combined and lightly toasted.
Add the dried Thyme. Stir to combine.
Add your Lentils. Stir with the Vegetables.
Add your Broth or Water. Stir to combine.
Lower the heat and cook covered for 45 minutes. Be sure to check the pot several times during cooking, to stir the ingredients. You don’t want your lentils to stick to the bottom of the pot.
Five minutes before serving, add the Red Wine Vinegar. It wakes up the whole pot and the flavor compliments the Lentils, beautifully.
Your choices make a big difference in the flavor of this soup.
Choosing Olive Oil over less flavorful Vegetable Oil, makes a difference.
Omitting the Garlic is a subtle difference. Obviously, adding different veggies into the soup will alter the flavor.
Char a bit of bread, then sprinkle with any cheese (shredded, thinly sliced, or even grated dry cheese) and pop it back under the broiler until bubbly, and you have the most satisfying meal.
When serving for dinner, I start with a crunchy salad or burnt lemon broccoli.
This will keep in the fridge for a week, easily. Freezes well, too.