Recipe Of The Month - September 2011
Hearty Lentil Soup
With fall on it's way and school lunches looming, it's nice to have some good quality soups to add to the repertoire of lunch ideas. Here is a nutritious and delicious homemade soup that takes less than 30min to make and that you could freeze in individual portions for a quick addition to a lunch bag. My family loves this soup! Pair it with some whole grain bread and some yogurt for a complete meal.
Ingredients
- 1 tbsp Olive Oil
- 1 cup diced onion
- 1/2 cup chopped carrot
- 1/2 cup diced celery
- 4 cups of low sodium vegetable or chicken broth
- 1 cup of dried red or green lentils, rinsed well
- 1/4 tsp dried thyme
- Salt and pepper to taste
Directions
- Saute onions, carrots and celery in oil in a large saucepan over medium heat until softened.
- Add broth, lentils and thyme and bring to a boil. Reduce heat and simmer for approx. 20 min or until lentils are soft. Remove from heat.
- Puree soup in pan with a stick blender or transfer in batches to a blender and puree until smooth (then return to pan to re heat).
- Season with salt and pepper and serve (or let cool completely and freeze in individual portions)