I’ve got a simple and healthy lentil soup recipe for you! Double it for leftovers.
BONUS: It tastes even better the next day.
There are almost infinite variations to this recipe – try adding salsa for a Mexican flair or curry paste for Indian flavor.
EASY LENTIL SOUP: Makes 4 servings 1 tbsp olive oil ½ cup finely chopped onion ¼ cup finely chopped carrot ¼ cup finely chopped celery 1 tsp kosher salt 8 oz. (225 g) lentils, picked over and rinsed 2 medium tomatoes, peeled and chopped 4 cups (950 ml) vegetable broth½ tsp chili powder ½ tsp freshly ground toasted cumin.
Place a soup pot over medium heat and add olive oil. When it’s hot, add the onion, carrot, celery, and salt and cook until onions are translucent, about 7-8 minutes. Add the lentils, tomatoes, broth, chili powder, and cumin. Stir to combine. Boost the heat to high to bring to a boil. Cover and reduce heat to low, simmering until the lentils are tender, about 40 minutes. Serve and enjoy! SIMPLE, HEALTHY, & DELICIOUS!
If you’re looking for a TOP source of plant-based protein, legumes (beans) are a great source! Lentils are a favorite because of their texture, taste, and the fact that they cook up more quickly than other legumes. PLUS … they are loaded with good-for-your-gut fiber, something a lot of us struggle to get enough of.
They have been linked with health benefits including lower cholesterol and blood pressure, a lower risk of heart disease, and they also can help keep you feeling fuller longer.
No matter what kind of legume you’re preparing, it’s important to make sure they are fully cooked before you eat them because the uncooked version contains “antinutrients,” which can affect both your digestive system and the absorption of other nutrients. Enjoy lentils in soups and stews, in salads, or in chili!