Chunky Lentil Soup

I love this Chunky Lentil Soup, I often prepare it on Sundays in large quantities so I can it for lunch the rest of the week.

Nourishing and healthy this Chunky Lentil Soup is perfect for cold winter days. Nothing is better than a good lentil soup to warm us up.

The lentils beats records of very diversified mineral intake, elements that are often missing, and especially the iron that keeps energy . The lentil provides a nice amount of vegetable protein.

If you like warm comforting soup you will love this recipes; Asian Style Tofu Soup !

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Lentil 101

Lentils are relatively quick and easy to prepare, and their low cost makes them an accessible form of high quality protein for many people around the world.

Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of seven important minerals, our B-vitamins, and protein—all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up—not out.

Chunky Lentil Soup

Nourishing and healthy its the perfect soup for cold winter days. Nothing is better than a good lentil soup to warm us up. 

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 1x
• Category: dinner, Soup
• Cuisine: internationnal

Ingredients

Scale 1x2x3x

• 1 onion
• 3 celery stacks
• 2 carrots
• 1 cup of dry red lentil
• 1 can 19oz white kidney bean
• 1 can 28ozdiced tomatoes
• 2 garlic cloves minced
• 4 cup vegetable broth
• 1 tbsp oregano
• 1 tsp cumin
• 1 tsp dry parley or ¼ cup of fresh parley
• salt and pepper to taste

Instructions

1. Mince the garlic and dice the onion. Sauté both in a large pot with olive oil over medium heat until the onions are tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 minutes more.
2. Drain the can of white beans and add it to the pot along with the diced tomatoes (with juices), dry lentils, cumin, oregano, parsley, salt and pepper. Finally, add the vegetable broth, and stir to combine.
3. Bring to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.

Keywords: lentil, soup

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