Lentil Soup

By Tina Sheppard

Lentil soup is a great go-to meal - inexpensive, easy to prepare, and ready in less than 1 hour. Lentils are a great source of fiber and protein, as well as a number of vitamins and minerals. It’s a wholesome, hearty meal that you can make on any night of the week. My family enjoys it throughout the fall and winter.

Ingredients

1 tsp olive oil 

1 medium onion, chopped

2 stalks of celery, chopped

1 large carrot, chopped

2 cloves garlic, chopped 

4 oz diced ham (optional) 

0.5 lb brown lentils, rinsed 

1-2 tsp chicken or vegetable stock base 7 cups water 

Salt and pepper, to taste

Instructions

1. Preheat olive oil in a large saucepan over medium heat. 

2. Add the chopped carrots to the pan and sauté for 2 minutes. Add onions and celery and sauté until the onions are translucent; approximately 5 minutes.

3. Add garlic and chopped ham (if using) and sauté for another minute.

4. Add lentils, stock base, and water. 

5. Bring to a boil over high heat, reduce heat to low, cover and cook for approximately 30-40 minutes, or until lentils are tender.

Recipe Tips

Omit the ham for a vegetarian option. 

Add in 6 oz of chopped mushrooms with the onions and increase the sauté in Step 2 to 10 minutes to brown the mushrooms. 

Use vegetable or chicken stock in place of the stock base and water. Try the recipe with red or yellow lentils. Red and yellow lentils will cook more quickly and soften much more than brown lentils. Check the soup after 20 minutes for doneness and be prepared to add more liquid during cooking to thin out the soup. 

Storage

Store leftover soup in the refrigerator for up to 3 days. 

For longer storage, freeze for up to 3 months. Thaw in the refrigerator before reheating.

Enjoy!