From our kitchen to yours
Colorful Lentil Soup
A simple, nourishing recipe made for sharing.
30 Minutes
Prep time
30 Minutes
Cook time
6
Servings
Ingredients
1 medium onion, chopped (1/2 cup)
3 garlic cloves
1 bell pepper, chopped (1/2 cup)
3 carrots, sliced
2 stalks celery, chopped (1/2 cup)
2 cups crushed or diced tomatoes (28 oz)
2 cups lentils, any color
4 cups vegetable broth or water
½ cup Italian parsley or cilantro, chopped
baby spinach - lots
3 garlic cloves
1 bell pepper, chopped (1/2 cup)
3 carrots, sliced
2 stalks celery, chopped (1/2 cup)
2 cups crushed or diced tomatoes (28 oz)
2 cups lentils, any color
4 cups vegetable broth or water
½ cup Italian parsley or cilantro, chopped
baby spinach - lots
Instructions
Stir-fry onion in large saucepan until softened, then add garlic, bell pepper, carrots, celery, and tomatoes and stir-fry a few minutes more.
Add lentils, broth, optional red pepper flakes. Bring to a boil. Lower heat and simmer, covered, about 30 minutes, until vegetables are tender.
Add cilantro or parsley and spinach right before serving.
Note: This is good--and colorful. The more greens you add, the more healthful the soup becomes (remember that baby spinach wilts quickly, so don’t skimp.
If you have a pressure cooker, brown onions first, then cook on high for 5 minutes. For a delicious main course, serve on top of brown rice, and surround with steamed spinach.
Adapted from “Prevent and Reverse Heart Disease” by C. Esselstyn, Jr., MD
Add lentils, broth, optional red pepper flakes. Bring to a boil. Lower heat and simmer, covered, about 30 minutes, until vegetables are tender.
Add cilantro or parsley and spinach right before serving.
Note: This is good--and colorful. The more greens you add, the more healthful the soup becomes (remember that baby spinach wilts quickly, so don’t skimp.
If you have a pressure cooker, brown onions first, then cook on high for 5 minutes. For a delicious main course, serve on top of brown rice, and surround with steamed spinach.
Adapted from “Prevent and Reverse Heart Disease” by C. Esselstyn, Jr., MD