Sep 26, 2011


I made this yummy lentil soup last night and have enough left over to last me most of the week. It was delicious with crusty wheat bread!

Simply Good Lentil Soup

Green lentils are fast and easy: they require
no soaking, take just 20 minutes to cook, and will go with about any vegetable you throw
at it. Better still, they’re high protein, low fat, and full of fiber. Not to mention cheap:
according to Cheap Healthy Good, a serving of a similar soup costs just $0.69.

Because they’re so easy to cook, green lentils are ideal for quick soups on cold days.
This soup doesn’t really need a recipe: just throw in whatever veggies you have on hand.
Carrots and tomato are especially good, as is parsley.

Fast and Easy Lentil Soup


* 250g green lentils
* 1 tin of tomatoes
* 2 carrots, sliced
* 2 ribs of celery, sliced
* 1 onion, diced
* 3 cloves of garlic, sliced
* 2 bay leaves
* 2 Tbsp Basil or Oregano
* A handful of parsley
* 2.5 cups vegetable stock
* Ground black pepper
I added 1/2 cup of white wine and also more spices. Just random, whatever I felt it needed. I also added some diced green and yellow beans from my garden and some fresh parsley at the end. 
Put everything together in a pot and bring to a boil. Turn the heat down and simmer for30 minutes. Optional: At the end, freshen the soup with a splash of vinegar or squeeze of
Serve with crusty bread.

1 comment:

  1. We make a lot of lentil soup. It is so easy and a great way to clean up all the veggies in the fridge. I have never tried adding the splash of vinegar or lemon at the end though, will definitely have to next time!