Red Lentil Soup
This is a great, hearty soup that freezes really well. Make an extra batch and freeze it for those days when you just don't feel like cooking.
INGREDIENTS
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chopped onion
- 2 tablespoons minced ginger root
- 2 parsnips, peeled and chopped
- 3 carrots, peeled and chopped
- 2 cups vegetable broth
- 2 cups water
- 2 sprigs fresh thyme
- 1 cup red lentils
In large soup pot, heat olive oil over medium heat. Add garlic and onion; cook and stir until crisp-tender, about 4 minutes.
Add ginger root, parsnips, and carrots and cook for 2 minutes. Then stir in vegetable broth, water, and thyme sprigs and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Meanwhile, pick over lentils and wash thoroughly.
Add lentils to pot and bring back to a simmer. Simmer for 15–25 minutes or until lentils and vegetables are tender.
Remove the thyme stems and discard. You can puree this soup if you'd like, but you can also serve just as it is.
Serves 4
Calories: 271.98
Fat: 8.05 grams
Saturated fat: 1.24 grams
Dietary fiber: 15.32 grams
Sodium: 41.12 mg
Cholesterol: 0.0 mg
