Lentil Soup

I love soup in the fall and winter, and lentil soup is one of my favorites. Not only is it yummy, but lentils are packed with protein, making this a great meatless meal. 

The recipe below uses dry lentils, so it takes a few hours to prepare. However, you can use canned lentils or pre-cooked, steamed lentils (I know they have them at Trader Joes) to speed the cooking time up to about 30 or 40 minutes. 

Ingredients:

10-12 cups water (more if needed; you can also use low- or no-sodium chicken broth or half broth, half water)

3 cups green lentils, rinsed

2 teaspoons sea salt

1 tablespoon olive oil

2 cups finely chopped carrots

2 cups finely chopped celery

2 cups finely chopped onion

2 tablespoons garlic, minced

1-1/2 to 2 cups of fresh tomatoes chopped (or 1 14-oz can diced tomatoes)

1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)

2 tablespoon lemon juice

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar

1 tablespoon brown sugar

2 tablespoons red wine (I use a cabernet)

Salt and pepper to taste

Instructions: 

1. Combine 8 cups of water, the lentils, and 2 teaspoons of sea salt in a large sauce pot. Simmer over medium-low heat until the lentils are softened and cooked through (begin checking them at 1 hour but it could take up to 2 or 3 hours). Skim off any foam. Add more water, a cup at a time, as needed to ensure plenty of broth.

2. Once the lentils are cooked, heat olive oil over medium heat in a separate large fry pan. Sauté the onions, carrots, and celery until softened. Add the garlic and continue cooking until fragrant. Remove from heat and add to the soup pot.

3. Add all the other ingredients to the soup pot, starting with the chopped tomatoes through to the red wine, and cook for another 10-20 minutes to let the flavors blend.  Season with salt and pepper.

4. Serve with an extra splash of rice or red wine vinegar if desired.