Saturday, January 16, 2010

Vegetable Lentil Soup

As you all know, we love soup in this family. Since we don't eat much meat, I am always happy to find a recipe that includes lentils. They contain high levels of protein, plenty of fiber, folate, vitamin B1, and minerals. They are also one of the best vegetarian sources for iron, which is important for growing kids and pregnant women, a win win in our house :) This soup also includes lots of veggies which we love as well. And the taste...well, you should try it, it's super hearty and full of flavor! A new favorite : ) Add some warm crusty bread and call it dinner!

Lentil Vegetable Soup
Recipe adapted by a recipe on

1 cup dried brown lentils
4 cups vegetable broth
1 (14 1/2 oz.) can diced tomatoes
2 tablespoons olive oil
2 garlic cloves, diced
2 leeks, sliced (or you can use 1 medium onion, diced)
4 large carrots, peeled and sliced
4 celery stalks (including leaves,)chopped
1 small bunch of kale, chopped
1 bay leaf
2 tablespoons balsamic vinegar
salt and pepper to taste

1. Pour lentils in a bowl, cover with water, and allow to sit overnight. (Alternatively, you can bring them to a boil in 2 cups of water or broth, then simmer with the lid on for 25 minutes until tender, but not mushy).

2. Over medium heat, cook leeks (or onions) in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.

3. Pour in drained lentils.

4. Bring to a boil, reduce heat, and allow the soup to
simmer for 30 minutes.

5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.


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