I don’t know why I’m so into soups and stews right now, considering it’s the middle of summer, but I really am.
I think part of the reason I’m making them so much lately is because they take so little time, and I would rather be doing other things. Besides the fact that they are low in fat, and high in fiber, and protein.
Lentils are so good for you. We eat them at least once a week, but I haven’t been thrilled about lentil soup recipes lately. This one has just the right amount of spice, but not too much.
Each serving of this sup has about 24 grams of protein, and 13 grams of fiber!
Crushed Lentil Soup Recipe
- 2 tbsp olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 tsp kosher salt
- 1 lbs lentils (picked and rinsed)
- 1 cup tomatoes (peeled and chopped)
- 2 quarts chicken or vegetable broth
- 1/2 tsp freshly ground coriander
- 1/2 tsp freshly ground toasted cumin
- 1/2 tsp freshly ground grains of paradise
- Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Throw in your Vita-Mix, or blender, for a few seconds – to your preferred consistency. Serve.