Low-Fat Lentil Soup with Veggies is made with onions, garlic, carrots, celery, tomatoes, chicken stock and fresh herbs. It's one of our Mom's simple and DELICIOUS soups! She enjoys making this lentil soup weekly for our sweet Dad.
It's a little chilly here in New York, lots of rain lately, so it time to make her favorite soups for the Fall! It's not a secret that most of Moms soups are so easy and have similar ingredients, fresh vegetables, and herbs! We like adding the chicken stock to add a little more flavor to her soups.
Lentils are very healthy for you. They come in different colors, have an earthy flavor and they keep you feeling full longer. They contain plenty of vitamins, antioxidants and also are very high in fiber!
Great for lunch and dinner, we enjoy making this soup all winter long! We hope to inspire you to make healthy soups this Fall and Winter too!... Enjoy!
Low-Fat Lentil Soup with Veggies
- 1 lb. of dried Lentils
- 2 Tbsp Extra Virgin Olive Oil
- 1 medium Onion, chopped
- 4 garlic cloves, sliced
- 2 celery stalks, chopped
- 3 carrots, chopped
- 2 sprigs of fresh Thyme
- 1/2 cup fresh Parsley, chopped
- 1 large ripe Tomato, chopped
- 2 - 32oz cartons of low-sodium Chicken Stock
- salt and pepper to taste
- 1/8 Tsp. cayenne pepper
In a large sauce pot, heat olive oil and saute the chopped onion and garlic for a few minutes, until the onions are translucent. Add all the rest of ingredients. Bring to boil.
Cover, and simmer on low heat for about 30 minutes, or until lentils are tender.
Serve with some Parmesan grated cheese on top! Enjoy!