Lentil Soup - There is nothing like a hot bowl of lentil soup to warm up your body on a cool autumn day. You can vary this lentil soup recipe greatly, depending on what you have stocked in your pantry. You can add canned or frozen corn, peas, or your favorite beans, whatever veggies you wish - be creative!
Lentil Soup: Makes 6 to 7 cups
- 1 medium onion, chopped (about 1 cup)
- 2 garlic cloves, minced (about 2 teaspoons)
- 1 tablespoon olive or vegetable oil
- 3 carrots, chopped (about 13/4 cups)
- 2 stalks celery, chopped (about 2/3 cup)
- 1 cup dried lentils (about 6 ounces), picked over and rinsed
- 5 cups Vegetable Stock
- Chicken Broth, canned reduced-sodium chicken broth, or water
- 1 cup peeled and chopped tomato (fresh or canned)
- Salt and pepper to taste
- 1 teaspoon ground cumin (add with the stock)
- 1 teaspoon fresh lemon juice
- 1 tea‑spoon oregano (add with the tomatoes)
- 1 tablespoon chopped fresh dill (add at the end)
- In a large saucepan, cook the onion and the garlic in the oil over moderately low heat for 5 minutes or until they are softened.
- Add the carrots, celery, lentils, and broth; bring the soup to a boil; and simmer for 30 minutes.
- Add the tomatoes and salt and pepper to taste, and simmer for 10 minutes or until the lentils are tender.
Nutritional Analysis per 1-cup serving: 157 calories; 18% calories from fat; 3 grams of fat; 530 milligrams of sodium