There is something comforting about lentils. They are nutritious and healthy.
Delicious, hearty and easy to prepare, lentil soup delivers plenty of good nutrients to the body.
Fill with fresh veggies, this soup makes a wonderful lunch. Serve with a salad and crusty bread.
Compare to other kind of dried beans, lentils are fast and easy to prepare.
Lentils, a small but nutritionally member of the legume family, are a very good source of cholesterol-lowering fiber.
Only 230 calories for a whole cup of cooked lentils.
- 2 tablespoons olive oil
- 2½ cups chopped sweet onion
- 1 leek, cleaned and chopped
- 1 cup chopped celery
- 1 cup chopped carrot
- ½ teaspoon dried thyme
- 3 garlic cloves, minced
- 1 bay leaf
- 1½ cups dried green lentils
- 4 cups chicken broth or vegetable broth
- 1 cup water
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¾ teaspoon freshly ground black pepper, divided
- Heat oil in a large saucepan over medium-high heat. Add onion and next 6 ingredients (through bay leaf) to pan; sauté 10 minutes. Add lentils; cook for 3 minutes, stirring constantly. Stir in broth, 1 cup water; bring to boil. Cover, reduce heat, and simmer 40 minutes or until lentils are very tender. Remove from heat. Discard bay leaf.
- Stir in lemon juice, salt and pepper.