Soups are a very popular dish in our household. I am the type of person that can eat soup in 100 degree weather. I just love it! So I thought I would share one of my favorite soups for a hearty winter dinner. There are so many health benefits in lentils. Just to name a few they lower cholesterol, are high in fiber, good for digestive health, stabilizes blood sugar, increases your energy and are a great source of protein. I try to eat them as much as I can. Not only in soups, but salads, pastas and just as a quick snack. Most of my recipes are inspired by watching my mother cook for us growing up. I just have some added twists 🙂
What You Need:
3 tablespoons olive oil
3 carrots, chopped
5-6 garlic cloves, sliced
4 handfuls of kale
1 medium onion, chopped
Salt, pepper and garlic powder to taste
5 cups of vegetable stock
4 cups of water
16oz sprouted lentils
28oz can tomato sauce
Juice from one lemon
- Sauté garlic, onions, carrots and kale in olive oil in a medium sized pot. Sauté until onions are translucent. Season with salt, pepper and garlic powder to taste.
- Add 2 cups of water and 2 cups of vegetable stock to the pot. Simmer for 30 minutes.
- Add the lentils and tomato sauce to the pot. Add the remaining 3 cups of stock and water. Season with more salt, pepper, and garlic.
- Cover and let the soup cook on a medium-low heat for about 45 minutes to 1 hour. Taste the soup and see if the lentils are soft. Squeeze in the lemon juice.
- Top soup with parmesan cheese and crushed red pepper. Serve with a piece of multigrain bread.
You may have to rinse you lentils with cold water in a colander. Look at the packaging on the lentils.
Lentils can be a bit bland so don’t be afraid to use your spices.
You may have to add more liquid to your soup. Don’t be afraid 🙂
I use mostly all organic ingredients. Give it a try 🙂
My kids loved this soup purred.
I hope you enjoy it!