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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low-fat, High-protien and fiber soup, that is super yummy! It can be made fully vegetarian by using veggie broth instead of chicken broth, but I would suggest adding some fresh lemon juice to brighten the flavor if you do that. Ingredients:
1/2 lb dry lentils |
1 cup chopped shallots |
3 cloves garlic, minced |
2 tbsp olive oil |
1 tsp kosher salt |
3/4 tsp ground black pepper |
1/2 tsp ground cumin |
1 pinch of red pepper flakes |
1 tsp dried thyme |
5 stalks celery, diced |
3 carrots, diced |
2 tbsp tomato paste |
14 oz diced tomatoes |
32 oz low sodium chicken broth |
Directions:
1. In a heat-safe bowl, cover the lentils with boiling water and let sit for 15 minutes.
2. Meanwhile, sweat the onion, celery and carrots in the oil with the salt for 5 mintes, add the pepper and herbs and continue for another 10 minutes, stirring often.
3. Add the diced tomatoes and tomato paste, mix well, then add the lentils and broth. Simmer covered, for 40 minutes, stirring occasionally. Serve and enjoy!
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