We have included a cup of green lentils in this week’s brown bag so you can enjoy this traditional, warming soup on these rainy days. Lentils are high in protein, healthy and this recipe is vegetarian, vegan, low-calorie and low-fat.
I
ngredients:
1 tsp olive oil
1 onion, diced
1 carrot sliced
1 celery stalk finely chopped
6 cups vegetable broth or water
1 cup dry lentils, picked and rinsed
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp dried thyme
1/4 tsp cumin
1/4 tsp freshly ground coriander
Preparation:
Place the olive oil into a large pot or dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and saute until the onions are translucent, approximately 5 minutes. Add the lentils, broth or water, pepper, coriander, cumin and thyme and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 40-45 minutes. Optional: use a stick blender to puree to your preferred consistency. Serve immediately.
Makes 4-6 servings of lentil soup.