I'm not a vegan or a vegetarian, except accidentally. I'm kind of picky about meat, and we try to eat a couple of meatless meals a week. I also have friends and family members who are vegan or vegetarian, so I'm always on the lookout for good recipes to make for them. This is a winner. It is incredibly simple and is right out of one of my favorite cookbooks ever, Bread & Wine, by Shauna Niequist. It's very healthy, but doesn't "taste healthy," if you know what I mean. I think it's best with a big swirl of balsamic vinegar to top it off in your bowl. I make this at least once a month.
Robin's Super Healthy Lentil Soup (from Bread & Wine)
- 3 T olive oil
- 2 C onions, chopped
- 1 C celery stalks, chopped
- 1 C carrots, chopped
- 2 garlic cloves, chopped
- 6 C chicken or vegetable broth
- 1 1/2 C lentils (The best for this are the red split lentils from Trader Joe's. I've used others, and it's not as good)
- 1 14.5 oz can diced tomatoes in juice
- balsamic vinegar
- salt and pepper to taste
Heat oil in heavy large pot over medium-high heat (I talked about the importance of the pot in last week's post, but any big pot will still do the trick) Add onions, celery, carrots, and garlic: saute until vegetables begin to brown, at least 15 minutes (this is one of the best smells, yes?)
Add broth lentils, and tomatoes with juice, and bring to boil.
Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
Season with salt, pepper, and a splash of vinegar.