When it comes to healthy, filling lunches there’s nothing quite like a bowl of lentil vegetable soup. The combination of healthy vegetables and delicious lentils that ensure that this easy to make and affordable meal keeps you full for the whole day. Since lentils are a great source of protein, fiber, and iron, you can feel great about reaching for a second bowl, it really is that tasty. It’s also easy to pack for a lunch on the go and can be frozen so you can have it on hand. This recipe is adapted from Ina Garten’s lentil vegetable soup.
What You Need
1 pound lentils
4 cups large onions, chopped
4 cups leeks, chopped
1 tablespoon garlic, minced
1/4 cup olive oil
1 tablespoon kosher salt
1 1/2 ground black pepper
1 tablespoon fresh thyme leaves, minced
1 teaspoon cumin
3 cups minced celery
3 cups diced carrots
1/4 cup tomato paste
2 tablespoons red wine vinegar
What To Do
This recipe is ridiculously easy to make, so you can throw it together any day of the week for a quick dinner or lunch for the day next.
Start out by covering the lentils in a bowl with boiling water and let it sit for 15 minutes before draining.
In a large pot on medium heat saute the onions, leeks, and garlic along with the olive oil, cumin, pepper, thyme and salt. Cook until they are translucent and tender.
Next, add in the carrots and celery and continue cooking for about 10 more minutes. Add in the chicken stock, lentils, and tomato paste. Mix everything thoroughly.
Cover the pot and bring to a boil, then reduce the heat and simmer without a cover for about an hour or until the lentils are cooked completely.
Check the seasonings and adjust to taste. Add in the red wine vinegar and serve drizzled with olive oil and sprinkle with parmesan. Enjoy!