Back to the lentils. I LOVE lentil soups. My aunt makes a killer lentil soup but she's in Ohio, so I usually stick with the Progresso kind. Never again!!
This has turned into my favorite soup of all time... And I really like soup! With 217 calories, 10 g of protein, and 2g of fat, not only is it LOADED with flavor, savory with a little sweetness (sweet potatoes) thrown in, but it's good for you too! I usually triple the recipe (what is listed is the original, single serving recipe) so I only have to make it once to last me three days, and it actually tastes even better reheated! Even Mr. D and the little one liked it.
Bob Harper's Savory Lentil Soup
Note: If you prep the chopped veggies ahead of time, this is a super quick meal to make!1/4 c dried lentils
olive oil spray
1/4 c chopped carrot
2 tablespoons chopped celery
2 tablespoons chopped onion
1 garlic clove, minced
1 bay leaf
1/2 tsp dried thyme
1/2 tablespoon tomato paste (which I have never had, so I have used spaghetti sauce or salsa and it has turned out good both times!)
1/2 c cubed peeled sweet potato (I got lazy and used my MiL's mandoline [best invention ever, I am stealing it when we move out] then chopped it up, which is why my sweet potatoes are bigger chunks)
1 and 1/2 cups low sodium chicken broth
dash of salt and freshly ground pepper
(optional) 1/2 tablespoon parsley,1/2 tablespoon grated Parmesan cheese
1. Rinse and drain lentils, set aside. Coat medium pot with olive oil spray.
2. Add carrot, onion, celery, garlic to pot and saute for 5 minutes.
3. Add bay leaf, thyme, tomato paste and stir for 1 minute.
4. Add lentils and sweet potato, stir 1 minute.
5. Add broth and bring to boil; reduce the heat and cover and simmer 15 to 20 minutes or until veggies and lentils are tender. Stir occasionally.
6. Season with salt and pepper to taste. Serve hot with sprinkling of parsley and parmesan (also good without).