Recipe: Red Lentil Soup

Here is an easy soup to make that is tasty, simple and nutritious. Lentil soup is a great way to start adding more legumes to your diet. They are a little easier to digest than beans, so it is a good way to get your body used to having more legumes with a minimal risk of gas. It is seasoned with tumeric (also gives the soup the yellow colour) and cumin, both of which have numerous health benefits, so use liberally to your taste. The soup is perfect with half a sandwich or a substantial salad as lunch or as a starter for dinner. Studies have shown that having soup aids in weight loss, because soup is satisfying to eat, but can be low in calories. Try this soup!

Red Lentil Soup
1 cup red lentils, rinsed
I tablespoon olive oil
1 onion, finely chopped
1 stalk of celery finely chopped
1 carrot, peeled and finely chopped
1 plum tomato, finely chopped
2 cups chicken or vegetable broth
2 cups water
1 bay leaf
1 tsp cumin
1 tsp tumeric
salt, pepper and lemon juice to taste
In a strainer, rinse lentils until water runs clear or foaming stops.
In a large pot, heat olive oil on medium high and saute onion, garlic, carrot, celery, and tomato until softened, about 5 minutes.
Add lentils, then broth, water, spices and bay leaf.
Bring to a boil, and simmer until lentils are soft about 25 minutes.
Season with salt, pepper and lemon juice to taste.
Blend with an immersion blender if desired.

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