Recipe and Photo courtesy of Marcia Selden Catering
While the calendar says SPRING tomorrow (!!) there’s still a nip in the air. If you’re in need of a warm-up, make a pot of hearty lentil soup. We love this soup because you can basically dump everything into a soup pot, cover and cook and in about an hour and presto! Delicious soup!
We love lentils because they are a very good source of cholesterol-lowering fiber which helps prevent heart disease and manage blood-sugar. Lentils also provide 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.
This low fat, high protein soup is easy to make and delicious.
Make it vegan and pareve by subbing veggie broth for chicken stock if you like.
- 2 Tbs. olive oil
- 1 C. finely chopped shallot
- 2 cloves finely chopped garlic
- 2 Tbs. tomato paste
- 1/2 lb. dry lentils
- 8 C. chicken broth (vegetable broth may be substituted)
- Salt and freshly ground pepper to taste
- 1 bay leaf
- 1 tsp. each dried thyme and oregano
- 3 medium carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 1 Tbs. red-wine vinegar
- 2 Tbs. chopped parsley
- Heat the olive oil in a deep saucepan. Add the shallots and garlic. Cook briefly, stirring, until they begin to soften. Do not brown.
- Add tomato paste, lentils, carrots, broth, salt, pepper, bay leaf, thyme and oregano. Simmer for 30-45 minutes.
- Add red wine vinegar and continue cooking for 20 minutes. Season to taste with salt and pepper, garnish with parsley before serving.
Recipe is courtesy of Marcia Selden Catering, Stamford, CT.