It's a little chilly here in New York, and with all the rain we are getting lately, making this soup as the first soup to start the Fall - is perfect! It's not a secret that most of our moms soups have similar ingredients in them including fresh vegetables, and fresh herbs! She usually makes her soups with only water, but we prefer to add some organic chicken broth and even vegetable broth to add a little more flavor to her soups.
Lentils are- in my opinion, under-rated and really should be added onto every ones weekly shopping list. Simply because lentils are very healthy for you, and they keep you feeling full longer. They contain plenty of vitamins, antioxidants, and are very high in fiber! Lentils come in different colors and have an earthy flavor. We use lentils often to make soups, and occasionally add them into our salads.
This soup is really great to serve for lunch or dinner. It happens to be one of our favorite soups and one we enjoy all winter long! We hope to inspire you to make healthy soups this Fall and Winter too! Serve with some grated Parmesan cheese at the table. Parmesan cheese always makes everything taste more luscious and creamy. 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 (32ounce) cartons of low-sodium Chicken Stock
- salt and pepper to taste
- 1/8 tsp. cayenne pepper
- grated Parmesan cheese, for serving
Rinse the lentils in cold water. Drain.
In a large sauce pot, heat olive oil on medium-low heat. Add onion and garlic and sauté 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.
Ladle soup into individual soup bowls. Serve with some grated Parmesan cheese on top! Enjoy!
Serves 6 to 8