I used to hate lentil soup.
It was mushy, it was brown, it tasted…healthy.
Then I found this recipe.
It is SO good!!
I found it on Allrecipes.com, but sadly I can’t find it again to link it for you! The link is to the lentil soup page on allrecipes, where there are lots of great variations on lentil soup for you to try.
This is how I make it:
Makes 6 servings
Takes about 1 hour
1 cup dried lentils, rinsed
6 cups chicken or vegetable broth or water
1 onion, chopped
2 cloves garlic, chopped
1 Tbsp olive or coconut oil
2 (15 oz) cans diced tomatoes
2 cups sliced carrots
1/2 tsp thyme
salt and pepper
Any other veggies you have in the fridge you need to eat up- in this case, it was green beans.
What to do:
Pour olive or coconut oil into a pot over medium heat. Add onions, carrots and garlic. Sweat veggies til onions are translucent, stirring occasionally. Add tomatoes, lentils, broth, spices, stir together, adding more water/broth if needed as the lentils expand.
Simmer, covered, on medium low heat til lentils are soft, about 1 hour.
Serve with buttered whole wheat bread and enjoy!
This is a perfect meal for those lingering cold nights- it warms you and makes you feel all cozy without being too heavy. The tomatoes make a nice rich broth and the lentils provide heartiness while the buttered bread dipped in the soup chases all your troubles away.
At least that ‘s what it feels like . 🙂