One of the best things about lentils is how easy they are to make. They cook up in no time, are high in fiber, help control blood sugar, and are an excellent source of protein. This lentil soup recipe reminds me of my mom. She has a knack for making everything taste good. When you make this, try serving it like my mom did, with a drizzle of extra virgin olive oil and some freshly grated Parmesan cheese.
As mentioned, I will be sharing content that supports Dr. Stacy Sims research on female health and performance (this recipe is good for guys too!). You can view the recipe here.
Lentil Soup
Ingredients:
-2 tablespoons olive oil
-2 cups tomato sauce
-6 cups veggie chicken or vegetable broth
-1 medium red onion, diced
-2 cloves of minced garlic (pickled garlic adds a nice zip!)
-2 medium carrots, washed, halved, and cut into 1/4โ pieces
-5 small sweet peppers, diced, pith and seeds removed
-2-3 bay leaves
-1/2 teaspoon ground cumin
-1/2 teaspoon dried cilantro
-1 teaspoon lemon pepper
-1/4 teaspoon cayenne pepper (optional if you like heat)
-Freshly grated Parmesan or Romano cheese (for garnish)
-Extra virgin olive oil (for garnish)
Directions:
Heat the olive oil in a large pot. Add the onion and garlic. Saute over medium heat for about 2 minutes, or until onions soften. Add the carrots and peppers. Continue to saute until the carrots soften a bit (about 8 minutes or so). Make sure not to cut the time on this step. You want the heat to release the flavor of the vegetables. Add the rest of the ingredients to the pot, except for the lemon pepper. Bring to a boil, and lower the heat to a simmer for 30-35 minutes, or until the lentils soften.
Remove 2 cups of the soup from the pot and blend until smooth, being careful not to fill the blender cup more than 1/2 way. Add the puree back to the pot and stir to incorporate. Remove the bay leaves. Serve warm, garnished with a drizzle of olive oil and shredded Parmesan or Romano cheese.
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