Vegetable Lentil Soup

After all the experimental goodies I have been making my body was definitely in need of some hearty vegetables.  Do you know the feeling?  Yesterday it was snowing lightly when we got out of church, most of the day really, and my sweet husband excitedly declared that we could make hot chocolate.  My body cringed at the suggestion.  Normally I would be delighted, but my body can’t take anything else that falls in the sweet category.  Instead I had a bowl of this soup for lunch and dinner… but I felt bad for ruining his lovely idea/excitement.  Sorry dear.  It was a great idea:-)  DSC_1550This recipe makes a large pot so it’s ideal for a large family or when you want lots of leftovers:-) We are a small family so luckily for me and my body’s vegetable craving I get to have it again today:-) I was trying to think of something really healthy to break up our holiday treats and vegetable soup just sounded great, but it doesn’t offer a lot of protein (and therefore wouldn’t be as filling).  Then I thought of lentils.DSC_1552Lentils are not only a great protein source, but they are packed with nutrition.  They have TONS of fiber.  Once cup of cooked lentils has a little over 60% of the fiber needed in a day.  Not many foods can offer that.  Lentils also have tons of vitamins, they help reduce blood sugar levels and they are good for your heart.  Apparently fibrous food helps prevent heart disease.  They are also very filling so you can eat a bowl of vegetable lentil soup and be totally satisfied.  Normally I eat a bowl of soup and feel hungry in an hour.DSC_1566Have I convinced you of how good this is for you?  It is pretty easy to make too as long as you give yourself plenty of time.  The prep work doesn’t take too long.  Just chop and dice the onions, carrots and zucchinis.  If you have two doing the chopping it will go much faster:-) Then let those cook a little, add the garlic and let it cook a bit more before adding in the rest of the ingredients.  Bring the soup to a boil and then reduce heat to low/medium-low and let it simmer for an hour.  Stir it every 20 minutes and check it at 40-45 minutes.  If your stove is faster then mine it could be done:-) Pretty easy, right?  DSC_1576

Vegetable Lentil Soup (serve 6-8)

2 onions, diced

6 carrots, sliced

2 zucchinis, diced

1 T minced garlic

32 oz can diced tomatoes

1-2 bay leaves

2 C lentils

4 C broth

1 t cumin

1 t cooking wine

Salt to taste

Pepper to taste

  1. Prepare all vegetables (chop, dice, etc).  Place onions, carrots and zucchini into a large pot and pour some water or both into the bottom of the pot to begin cooking.  Bring heat up to high.  Once the vegetables have begun to soften add the garlic and continue cooking for another two or three minutes.
  2. Add tomatoes, bay leaves, lentils, broth, cumin, cooking wine and some salt and pepper.  Bring soup to a boil and then reduce heat to a simmer (low to medium-low).  Cook for 45-60 minutes.  Adjust seasoning to taste.

Your body will thank you for this, trust me.  For those of you who aren’t burned out on goodies… never fear we have the perfect recipe for you tomorrow:-)DSC_1585DSC_1588 DSC_1581

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