About this Recipe
Lentils are high in protein, iron and fiber and low in calories. This soup is very hearty and can be made vegan by using vegetable broth instead of chicken broth.This recipe is milk, egg, soy, wheat and nut free.
- 1 ¾ cup brown lentils
- 32 oz organic chicken or vegetable broth
- 1 medium onion chopped
- 2 garlic cloves chopped
- 2 ribs celery chopped
- 3 medium carrots peeled and chopped
- 2 bay leaves
- 10 cherry tomatoes cut in half 1-2 cups of chopped escarole or spinach Dash of red pepper flakes
- Jasmine rice or Basmati rice- cooked
Step by Step Instructions
Clean and soak lentils in water for a couple of hours so that they soften. Drain water from lentils. In a Dutch oven, add 2 tablespoons olive oil and cook carrots, celery and onion about 5 minutes til starts to soften.
Sprinkle some salt and pepper on vegetables as they cook. Add garlic and cook for 1 minute. Add lentils and then chicken broth.
Add more salt – about ½ tsp and ¼ tsp black pepper. Add bay leaves.
Cook for about 30 minutes or until lentils are tender. Pick out bay leaves. Add spinach/escarole and tomatoes and cook another 5 minutes. Add some water if you want it more soupy.
Taste for seasoning- add more salt/pepper if needed. Add rice to soup- as much or little as you like. You can add cooked sausage or left over chopped meatballs to soup if you like.