I did not know that I was a big fan of lentils until I started experimenting with them. WOW! They are easy to cook and delicious to eat. And full of protein, fiber and lots of other good things. They are high in calories but are filling – so a little goes a long way. Cooking with kids and making soups is such fun – especially something like lentil soup. Give this recipe a try!
- 1 cup dry lentils ( you can buy them in most markets – Whole Foods Markets have them in large canisters so you can measure a cup of different colored ones)
- 3 1/2 cups chicken broth ( I make up Better than Bouillon – if you want to make this vegetarian you can use the Vegetable broth instead of the Chicken Broth)
- 1 (14 1/2 ounce) can of peeled Roma Tomatoes chopped ( Pomi Brand will do nicely)
- 1 cup peeled chopped Yukon Gold potato
- 1/2 cup chopped baby carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon fresh chopped Italian Parsley
- 1 tablespoon fresh chopped basil
- 1 fresh clove of garlic (minced)
- Pepper to taste ( we don’t care for pepper much so leave this out)
Rinse and drain the dry lentils.
In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper. The children can do this step easily -our grandkids LOVE throwing stuff into a pot or bowl and mixing it!
Simmer for 45-50 minutes until the lentils and vegetables are tender, stirring occasionally.
You can add chopped chicken or shrimp that you have steamed with a little olive oil separately, to the soup as desired to make this a fuller meal – or toss some grated parmesan over the top just before serving – which is also delicious.
Serve with garlic french toast – easily made by taking french bread ( or rolls), spreading some butter over a few slices, drizzle some garlic salt on the top and put under the broiler for a few moments until bubbling!
All in all – a great lunch or light dinner.