Saturday, August 10, 2013

Vegetable Lentil Soup

This soup is perfect on a chilly night. This recipe makes a huge batch, and I usually eat about a cup for lunch all week. You could also freeze portions to eat later. Tons of vegetables, and tons of fiber in the lentils!

  • 1 c. chopped carrots
  • 1 c. chopped onion
  • 1 c. chopped celery
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 bag lentils
  • 28 oz can tomatoes
  • 6 c. chicken broth (I use low sodium)
  • 1 tbsp thyme
  • 2 tbsp tomato paste
  • Salt and pepper to taste
  1. Saute vegetables in olive oil until soft
  2. Add lentils, broth, and seasoning
  3. Bring to a boil
  4. Reduce to simmer, cover, and cook for 45 minutes or until lentils are soft
  5. Add tomatoes and tomato paste
  6. Simmer uncovered until thickened

My Mom adds in cooked ham chunks if that sounds appealing to you!



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