Lentils are low in calories and are an excellent source of protein and fiber. They are a very nutritious meat alternative for vegetarians and are a great addition to any soup or a side to any meal.
Red Lentil Soup
- 3 cloves garlic, minced
- 1 medium onion
- 1 1/2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 red, yellow, green bell pepper, each, diced
- 1 tbsp olive oil
- 1 cup vegetable broth
- 3 cups boiling water
- 1 1/2 cups red lentils
- 1 1/2 tsp Italiano seasoning
- 1 tsp paprika
- In a large soup pot, heat oil over medium high heat. Add garlic and onion and saute until onions are translucent.
- Add carrots, celery, and peppers and saute for another 2 minutes.
- Add in remaining ingredients and mix together.
- Simmer on medium low heat for about 30 minutes or until lentils are cooked.
- Add more water if you want your soup a thinner consistency.
- I save my broth when I cook a chicken, to use for soup. It’s so much healthier and tastes WAY better.
- I have also made this soup with canned diced tomatoes instead of the chicken broth and I almost want to say I liked it better. Try to choose ‘no salt added’ whenever using canned products though.