Lentil Soup Recipe

27 Oct

Last night, I made lentil soup for dinner. It was fast, easy, delicious and filling. Of course, it was also healthy and provided a great source of both protein and fiber. Here’s what I did – no exact ingredients…just play around with it and taste as you go…

Ingredients

  • Extra Virgin Olive Oil (EVOO)
  • 1 large carrot
  • 2 stalks of celery
  • 2 medium yellow onions
  • 4 large cloves of garlic
  • 1 lb of lentils (rinsed)
  • 1 28 oz can of chopped tomatoes – I bet roasting these ahead of time would be good too
  • 8 cups of reduced sodium vegetable or chicken stock (I used chicken last night) – you may also substitute 1/2 with water if you prefer
  • Kosher salt
  • Freshly ground pepper
  • Cumin (I probably used about 3/4 teaspoon)
  • About 5 splashes of hot sauce
Directions
  • Heat a healthy dose of EVOO over medium heat in a large dutch oven or pot – I typically use enough to cover the bottom of the pot
  • As that’s heating up, rinse/drain the lentils and pick out the bad ones
  • Once EVOO is heated, add the onion, celery and carrots and sprinkle with a healthy pinch of salt – saute until they start to sweat and the onions become translucent (probably between 7-10 minutes)
  • Add the garlic and continue to saute for about 1 minute
  • Add the lentils and mix it around with the veggies
  • Add the can of tomatoes and mix it around
  • Add the stock, pepper (probably around 1/2 tsp), cumin and hot sauce and give a stir
  • Bring soup to a boil and then cover and reduce heat to low
  • Simmer for about 40 minutes or until lentils are tender
  • [OPTIONAL] Take about 6 ladles full and blend in a blender (or use a stick blender) and then stir it back into the soup
To Serve
  • Last night, instead of bread, I used my last pita and made pita chips. I also served the soup over a little bit of rice and really enjoyed that
  • To make the pita chips, preheat the oven to 400 degrees. Cut the pita into 8 pieces. Spray a cookie sheet with cooking spray and arrange the pieces of pita on the cookie sheet. Drizzle the pita with olive oil and then sprinkle with a little garlic salt, freshly ground pepper and a teeny tiny bit of kosher salt. Rub that mixture into the pieces of pita so that they’re evenly coated. Place the cookie sheet in the oven in the top rack and bake for about 5 minutes or so (keep an eye on them so that they don’t burn). They are ready when they are browned and crispy.
  • Place a little rice on the bottom of your bowl [OPTIONAL], ladle the soup over the rice, sprinkle with a little parsley to garnish and add a few pita chips to the side of the bowl
Enjoy! Please leave your comments if you have recommended modifications!
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