I love making soups and lentil is definitely one of my favorites. It is easy to make, most of the ingredients are on hand and it will last you the entire week. You can eat it for lunch, as a snack or even for dinner with a nice salad and some whole wheat bread sticks. I am not a big fan of freezing but this soup freezes very well. Freeze single serving size portions in Tupperware or zip lock bags and you have any easy meal whenever you need it.—
Ingredients
(Makes ten servings)
2 tbsp olive oil
1 medium onion, chopped
3 carrots, peeled and chopped
3 ribs of celery, chopped
2 cloves garlic, minced
2 cups lentils (about 1 lb.)
7 cups chicken broth, reduced fat
28 oz can of diced tomatoes, seasoned
1 cup red new potatoes, quartered
2 large fresh springs of thyme
1 bay leaf
Salt and pepper
Grated parmesan cheese
Directions
Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery and garlic and sauté for 10-12 minutes or until tender. Add the lentils, water, chicken broth, diced tomatoes, potatoes, fresh thyme and bay leaf and bring to a boil. Reduce the heat and simmer partially covered for 1 hour or until the potatoes are cooked and lentils are tender. Season with salt and pepper and serve with grated parmesan cheese.
