Until Monday evening, I had never had lentil soup in my life. Never. But for some reason I really wanted to make lentil soup. So that is what I did. And it was perfect after a 4 mile run in 40 degree weather. BRRRR it was cold!
I was a little concerned with cooking the lentils as the package said, 15-20 minutes, because I’d seen some recipes that were in the Crock Pot, so to me that meant they needed to be cooked longer. We didn’t have time to Crock Pot the soup so I just went with the package and added time as we went until the lentils started to fall apart.
I was pleasantly surprised with this recipe. I was worried the lentils wouldn’t taste very good but I liked the flavor of the soup.
Like I said, I followed the package and added about 10 minutes onto the cook time.
1 tablespoon olive oil
3 medium carrots, peeled and chopped
2 ribs of celery, chopped
1 medium onion, chopped into small pieces
2 cloves garlic, minced
2 cups dry lentils, rinsed
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper (or more for taste)
6 cups low sodium chicken stock
– In a Dutch oven (or medium saucepan if you don’t have a Dutch oven) heat olive oil over medium heat for 2 minutes.
– Add carrots, celery, onion, garlic and salt, stir to combine and let cook, covered, for 5 minutes.
– Add lentils, bay leaf, thyme, pepper and chicken stock. Stir and bring to a boil. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until lentils start to fall apart.
I love simple yummy recipes like this in the fall. Lentils have a ton of fiber and protein as well so it’s a heart healthy meal.