Well it finally dipped below 100 degrees here in TX! And believe it or not, after a long hot summer, the 80’s actually feel a little chilly. Sounds like our neighbors up North are really getting an artic blast. I heard some states woke up to the 40’s and 50’s this morning! Brrrr…So that means it’s soup weather!
I love soup! It’s warm and hearty, and can be super healthy and nutritious! I try to make at least one pot a week during the fall and winter. I love all kinds…chicken noodle, chicken tortilla, split pea, roasted tomato, and my most favorite, lentil soup!
Lentils are so good for you! Yes, they do have a lot of carbs, but they also have a lot of fiber, and leave you feeling full and satisfied. They are also a wonderful source of protein, and vitamins.
Lentils come in lots of different colors and varieties… French green lentils, brown lentils, red lentils and the list goes on. For this recipe, I prefer the red lentils.
This soup makes a great meal with a side salad, or can be reheated and gets even better after it sits for a day or two!
My friend, Cassidy, makes a delicious lentil soup and mine never turns out quite as good as hers, but it’s a close second. Here is my version of lentil soup.
Lentil Soup
I large onion, diced
3 tablespoons olive oil
1 clove garlic, crushed
2 bay leaves, dried or fresh
1/2 tsp. fresh or dried thyme
6 cups chicken broth, homemade, or if store bought, low sodium and organic
1 24 oz. can diced tomatoes
1 1/2 cups red lentils
Salt, pepper
1 bunch fresh cilantro, chopped
Heat oil in large pot over medium heat. Add onion and garlic and sauté till soft and slightly brown. Do not burn! Add bay leaves, thyme, chicken broth, tomatoes, and lentils and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes, or until lentils are cooked, stirring occasionally. Remove from heat. Add cilantro, and salt and pepper to taste. Enjoy hot or cold!
