Lentil Soup Makes a Great Meal!
Every time I make lentil soup, I wish I had doubled the recipe. You know what I mean — it’s the kind of food that tastes even better the second and third time it’s reheated. The more, the better! A couple days ago, I made lentil soup in my crock pot since I needed to be out all day, working. That night, it was a convenient, comforting dinner along with corn tortilla chips & guacamole and some cantaloupe. Tonight, my lentil soup was dinner again. This time, we paired it with crackers & hummus along with a fresh fruit salad.
Lentil Soup Recipe Gets You Chopping!
Here is my recipe for the lentil soup pictured at the left. My 19-year-old son, who used to eat nothing from the vegetable group, loved it! So, I bet you will, too.
Easy Lentil Soup:
1. Cook Lentils: Measure out 1 & 1/2 cups dry lentils. Rinse them in a colander with cold water. Pick over and remove any tiny stones. Add lentils and cold water to pan with a lid. The water should be about 1 inch over top of lentils. Cook for 30 minutes at a slight boil. Drain lentils. To see the cooking steps, click here.
2. Wash and Chop, while Lentils are Cooking: 1 medium onion; 3 garlic cloves; 3 stalks celery; 2 medium carrots, peel before chopping; 2 sweet Bell peppers (I used red & yellow this time).
3. Saute in Large Skillet: Heat skillet to medium then add 2 Tbsp olive oil and all vegetables from step 2. Cook veggies, stirring, for 5-6 minutes until soft.
4. Combine Lentils with Veggies: Add veggies from step 3 to lentils from step 1.
5. Add Broth, Tomatoes & Parsley: Add 4 cups broth (I used veggie broth), 1 can diced tomatoes (or 4 fresh, chopped) & 1/4 to 1/2 cup chopped fresh parsley.
6. Season & Simmer Soup: Season soup to your taste with salt and/or pepper. Cook on the stove at a simmer with a lid for 1-2 hours OR Cook in a Crock Pot/Slow Cooker on low for 6-8 hours.
Get Out Your Soup Pot!
There is a whole world of tasty, healthy soups you can learn to make — really! The first step is to get out your soup pot and add the ingredients for a favorite, homemade soup to your grocery shopping list. For fun and inspiring ideas about everything from soup-to-nuts, join me on Facebook. Don’t wait…good nutrition belongs at the top of your priority list – now!
Last weeks blog asked,”what inspires you to eat healthfully?” my vegetable garden inspires me and actually led me to a permanent change
Since last summer. No more head lettuce for me -instead, a variety of more healthy greens. My 2013 (Pittsburgh PA) garden is all in now, but it wont be time to harvest anything for about a month. Any ideas on ways to keeps self inspired to be healthy while I wait (Im)patiently??
Thanks for your comment, Suzie! You’re right – getting inspired is one thing and STAYING inspired is something else. I suggest you check out a local Farmer’s Market to see if there is some ‘green inspiration’ there. Also, try writing your shopping list to include the full description of what you are inspired to eat, such as ‘Romaine lettuce’ or ‘Red Leaf lettuce’ instead of just ‘lettuce’. I hope that helps and congratulations on your healthier choices in your salad bowl!
I made a soup/stew to use up some of the veggies in the frig. I threw in some lentils too. My husband like it. I didn’t tell him about the lentils. I’m going to make it again using more lentils, see if he notices. He’d rather have pasta.
Hi!
It’s good to hear that you are creative in the kitchen. Yes, try adding more lentils the next time to make your soup/stew even more nutritious!
Cindy
Thanks so much for your comment. I would say that all of us can find ways to eat less sugar and, yes, our health will ultimately be better with less.