Lentil and vegetable soup

January 7, 2009

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Serves 6

Thick and richly flavored, this soup is almost a meal in itself. Simmer the ingredients while you tend to other chores. A 1-cup serving contains 134 calories.

1 cup lentils, picked over and rinsed
1 can (15 ounces) diced tomatoes (with the juices)
1 small onion, chopped
1 stalk celery, chopped
1 carrot, thinly sliced
1 bay leaf
1 small clove garlic, finely chopped
Salt and pepper, to taste
4-6 cups low-sodium chicken or vegetable stock
1. In a large saucepan, combine the lentils, tomatoes and their juices, onion, celery, carrot, bay leaf, garlic, salt, pepper, and 4 cups of the stock. Bring to a boil. Lower the heat and cover the pan. Simmer, stirring occasionally, for 2 hours or until the lentils are very soft.

2. If the soup thickens too much during cooking, add enough of the remaining 2 cups of stock to make a consistency you like.

Adapted from "The Instinct Diet"