Soup-It’s Great All Year Round!
by June Stoyer
This is by far, the best lentil soup recipe ever! Soup is not just for the cold winter months but is great all year round. I love to make a big pot of red lentil soup and after numerous requests on social media, decided to finally share my recipe! It is one of my favorite soups to make! It is very satisfying and completely vegan! It helps lower and maintain healthy blood insulin levels, too!
Lentil soup can be enjoyed all year round!
Lentils are a part of the legume family, which includes chickpeas and beans. There are many types of lentils and they are all an excellent source of fiber and protein. This is important for people who chose to strictly consume a plant-based diet.
All Lentils Are Not Created Equally
There are roughly about five main categories of lentils: brown, green, red/yellow, and specialty. They are as follows: brown lentils, green lentils, red and yellow lentils, black beluga lentils and Le Puy lentils. Most people commonly cook with brown lentils because they are easy to find. However, I prefer the red lentils because they tend to be sweeter.
Did you know red lentils are a superfood? They are so delicious, healthy and easy to make. They are also easy to prepare if you are looking for a quick meal! Lentils are rich in fiber, potassium, low in fat, great for reducing blood glucose levels, preventing cancer, rich in B-vitamins, great source of iron, boosts energy and promotes a healthy pregnancy. If you love lentils and want to try living a plant based life, try consuming more of them instead of meat in your diet. It’s a kinder alternative!
Ingredients:
- Small yellow onion
- 2 stalks of celery
- 2 long carrots or 2 cups of baby carrots
- Sea salt
- Pepper
- Bay Leaf
- Thyme
- Extra Virgin Olive Oil
- 1 lbs. of dried red lentils (washed 3x’s and sorted)
- Vegetable stock
Prep Time: 10 minutes
Serves: 4-6
Lentil Soup Preparation:
- Chop the entire onion, the celery, and carrots into chunks. I prefer more of a rough chop because I like the chunks of vegetables in soup.
- In a large pot, add about 2 tablespoons of olive oil and all the vegetables.
- Cook on low heat and cover.
- Stir every few minutes but do NOT rush this process.
- Cook until the onions and celery are somewhat transparent.
- Then add a quart of vegetable stock and add the red lentils. If you are using canned red lentils, make sure you rinse them well. (This is what helps reduce flatulence when consuming them.)
- Cook on low heat for about 15 minutes or until lentils become softer.
- Add an additional 6 cups of water at this point and continue to cook on high heat until the soup comes to a boil. At this point, the lentils should be very tender and have absorbed the flavor from the broth.
- Serve and store remaining soup in the refrigerator for about a week or freeze. Enjoy!
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