When it comes to healthy lunches, there’s no such thing as a bowl of lentil vegetable soup. The combination of healthy vegetables and delicious lentils ensures that this easy-to-prepare and affordable meal will keep you full all day long. Since lentils are a great source of protein, fiber, and iron, you can feel good about eating another bowl, they’re really, really tasty. It’s also easy to pack for lunch on the go and can be frozen so you can have it on hand. This recipe is based on Ina Garten’s Lentil Vegetable Soup. Inna lentil soup with vegetables
what do you need
1 pound lentils 4 cups large onions, minced 4 cups minced leeks 1 tablespoon minced garlic 1/4 cup olive oil 1 tablespoon kosher salt 1 1/2 ground black pepper 1 tablespoon minced fresh thyme leaves 1 teaspoon cumin 3 cups chopped celery 3 cups diced carrots 1/4 cup tomato paste 2 tablespoons red wine and vinegar A delicious lentil soup perfect for a stuffing lunch
What do I do
This recipe is easy to make, so you can bring it together any day of the week for a quick dinner or lunch the next day. Start by covering the lentils in a bowl of boiling water and letting them sit for 15 minutes before draining. In a large saucepan over medium heat, saute onions, shallots, garlic, olive oil, cumin, pepper, thyme, and salt. Cook until they are soft and transparent. Next, add the carrots and celery and continue cooking for another 10 minutes. Add chicken broth, lentils and tomato paste. Mix everything well. Cover the pot and bring to a boil, then reduce the heat and simmer, uncovered, for about an hour or until the lentils are completely cooked. Check the seasoning and adjust the flavor. Add red grape vinegar, serve with olive oil and sprinkle with Parmesan. Enjoy! This soup freezes well too
