Lentil Soup

Not so long ago, I had no idea what to do with lentils. I did not understand their nutritional value and was not capable of making them taste good.

Lentils are a complex carbohydrate with a low glycemic index. They’re high in fiber and protein and low in calories and fat. They’re also gluten-free and high in fiber, potassium, folate, iron and manganese.

Short version, they’re super good for us, this soup tastes great and it will keep you full long after you’ve finished it.

Ingredients:
1 TBSP olive oil
1 sweet or yellow onion, diced
3-6 cloves of garlic, chopped (depending on their size and how much you like garlic)
2 medium carrots, diced
2 large celery stalks, chopped or 1 cup of peeled and diced celeriac
1 cup of dry lentils
2 cups of diced fresh tomatoes
4 cups of chicken or vegetable stock
2 cups of baby spinach
2 TBSP balsamic vinegar
2 bay leaves
1 TBSP dried basil
1 TBSP dried oregano
salt & pepper to taste

Directions:

1. Heat oil on medium heat in a medium / large soup pot

2. Add onion, garlic, celery, carrots, basil, oregano and saute until onions are soft, approximately 5 minutes

3. Add tomatoes, lentils, vegetable stock and bring to a boil

4. Reduce heat to medium low and simmer (gentle boil) for approximately 30 minutes, or until lentils are soft

5. Add spinach, vinegar, salt and pepper and stir until spinach wilts into soup

6. Remove from heat and serve

   NOTE: One of the key aspects of the great flavor in this soup is the stock. Home made is ideal but if you don’t want to make your own, find a stock that is flavorful and healthy. Simply adding water did not give the soup as much flavor as stock will.