I made this easy lentil soup last week and enjoyed the leftovers for two days. Have a green salad with it, or a slice of whole grain toast and butter.
What’s so awesome about lentils?
Like all beans, these little legumes are packed with fiber. Dietary fiber naturally lowers cholesterol and stabilizes blood sugar levels. If that wasn’t enough, lentils are also an excellent source of minerals, B vitamins, and low-calorie protein.
Make a lentil soup.
Dice half an onion and place it in the bottom of a pot with some extra virgin olive oil and a little sea salt. Stir regularly with a wooden spoon until the onions are translucent, but not browned. Add about 3 cups of water, a large chopped carrot and another chopped root vegetable (parsnip, rutabega, burdock, etc.) to the pot. Bring to a boil, then add 1 cup of lentils, cover and let it simmer for about 30-40 minutes. Add water as needed, for the consistency you want.
The fun part is towards the end when you add some spices. Bend over the pot and smell your soup. Then open a spice jar and smell it – does it smell good together or not? This is an easy and fun way to decide how you want to season your soup. I chose some garlic powder and curry powder. I think I tossed a little turmeric in as well, and cracked black pepper. It’s done when it smells awesome to you, and the hard root vegetables are soft enough to enjoy.
Learn more about why lentils are so good for you here.
There are so many ways to make lentil soup. Let me know how yours turned out… and feel free to share your favorite lentil soup recipe in the comments below.
To your awesome body,
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