I haven’t cooked much in the last six months or so since both my parents passed away. I just haven’t been able to focus on anything and when I have tried to cook I seem to ruin the meal somehow. So when I was craving a healthy recipe I thought I would try this easy lentil soup recipe for my family.
Easy Lentil Soup Recipe
Well folks, this easy lentil soup recipe is one you can’t mess up. My mother-in-law usually makes Moroccan lentils that we scoop up with homemade crusty bread but I just can’t make lentils the same as she. The only caveat is that you have to cook the lentils long enough to be enjoyable. You cannot listen to recipes that tell you to cook lentils for 15 minutes. That just doesn’t work. Lentils should be soft and velvety smooth in your mouth, not crunchy.
According to Mind Body Green, lentils have the following benefits:
- Lower Cholesterol
- Heart Health
- Digestive Health
- Stabilized Blood Sugar
- Good Protein
- Increases Energy
- Weight Loss
My parents never cooked terribly healthy – my dad was a butcher for more than 30 years, after all! They tried, they really did, but their idea of eating healthy was making turkey burgers once a week and the occasional banana. My dad used so much butter when he was cooking. I really wish I had learned about health and nutrition sooner so maybe I could have prevented my mom’s cancer and my dad’s multiple organ failure at such young ages.
One thing I can do is make sure that I eat healthy so that I will be here for my kids – it’s never too late to change your eating habits!
- 1 tablespoon olive oil
- 1 medium celery stalk, small dice
- 1 medium carrot, peeled and small dice
- 1/2 medium yellow onion, small dice
- 3 medium garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1 quart low-sodium vegetable broth
- 1 (15-ounce) can diced tomatoes with their juices
- 1 1/4 cups lentils (any color except red), rinsed
- 1 bay leaf
- 1/4 teaspoon finely chopped fresh thyme leaves
- Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.
- Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
- Taste and season with more salt or pepper as needed. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.
Have you ever made lentils? What was your experience with them? You may also like Vegetarian Shepherd’s Pie with Lentils.