Lentil Soup

By á-51499

Lentil soup is very easy to make. Lentils cook very quickly and are incredibly tasty. They are also very inexpensive. I like to put a portion of the soup in the blender, which gives the soup a hearty consistency.

Ingredients

• 2 T olive oil
• 2 cups onion, chopped
• PCOS Diva LLC ©, All Rights Reserved. No part of this document may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic,
• mechanical, photocopying, recording, or otherwise, without the prior written permission from the author.
• The dietary information presented on these pages is intended as an educational resource and is not intended as a substitute for proper medical advice. Neither the author nor
• advertisers of this manual make any warranty of any kind in regard to the content of the information presented and accept no responsibility for its misuse.
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 2 garlic cloves, minced
• 4 cups (or more) chicken stock
• 1 1/4 cups lentils, rinsed and drained
• 1 cup kale, chopped
• 1 tsp. cumin
• 1/2 tsp. paprika
• 1 bay leaf
• 1 14 1/2 oz. can diced tomatoes in juice
• 1 tsp. apple cider vinegar
• Fresh cilantro, chopped for garnish
• Sea salt and black pepper to taste

Details

Cooking time 35mins
Adapted from nutritionandhealthcenter.com

Preparation

Step 1

Heat oil in large heavy pan like a Dutch oven over medium heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, kale, cumin, paprika, bay leaf, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cups, to desired consistency. Season with salt, pepper, and a splash of vinegar, if desired. Garnish with cilantro.