Today is the first day of autumn and although a little sad to see summer go, I’m ready to get back to making warm, cozy, filling soups. A standard in my home is Lentil Soup. I prepare a big pot full and my family eats it all week long. It also freezes well.
Lentils are a very good source of cholesterol-lowering fiber. The legume also provides excellent amounts of vitamin B, protein and has no fat.
Easy, Tasty, Healthy Lentil Soup
1 onion diced
4 carrots diced
3 celery stalks diced
3 cloves garlic chopped
2 cups lentils
2 quarts vegetable broth
1 tablespoon cumin
1 bay leaf
4 sprigs thyme
2 tablespoons olive oil
In large pot add oil, onions, carrots and celery to medium heat. Sautee about 5 minutes until soft. Add garlic and lentils and brown for about a minute. Next add broth, cumin, bay leaf and thyme and bring to a boil. Once boiling, cover and turn down to low and simmer for about 35 minutes until lentils are soft.
Add salt and pepper to taste. Remove thyme and bay leaf before serving.
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- Check out my 2014 photo project How Quickly They Change.