Lentil soup.

I know, I know... it's been a while, I'm sorry!  The craziness of the holidays unfortunately got the best of me and I've been neglecting the blog-- turning to old recipe standbys leaving me with nothing to share with you all.  But fear not, the blog is back!  And I am easing back into this with a simple lentil soup.  It's great to have soup in the fridge for those nights when you are just too tired to cook and are tempted by less than healthy takeout. 
Lentils are a great source of fiber, B vitamins, protein, and iron.... yes vegans and vegetarians alike, you heard me right.  This soup is full of a lot of nutrients found in meat.  Just swap out the chicken broth for veg and you've got yourself a completely meatless soup.  I Hope you like it! 


Lentil Soup (serves 12)
1 lb dry lentils 
2 small yellow onions 
3 medium celery stalks
1 lb carrots
2-3 garlic cloves
1 tbsp olive oil
2 cans (14.5 oz) chicken broth (opt for fat free, low sodium)
1/4 tsp ground ginger
1 tsp dried parsley 
1 tsp hot sauce
extra water (4 cans worth)

Start by prepping all of the veggies.  Peel the onions and dice them into pieces no more than a 1/2 inch. Peel the carrots and slice them into rounds. Rinse the celery well and slice them.  Using the flat side of the blade of a knife, smash the garlic by placing your palm on top of the knife and pushing down, then run the knife through the smashed pieces a few times.

 

note the sweet purple knife :)

 Using a large stock pot, heat the olive oil and add all of the veggies. Stir frequently and cook until the garlic, celery and onions are tender (10-15 minutes). 

Next add the broth and water, I added two cans of broth and 2 cans worth of water.  By using some broth and some water, you a really cutting down the amount of salt (yay for good blood pressure!).  Next add the lentils. Turn the heat on high and bring to a boil. 

Once it reaches a boil, add the ginger, parsley, hot sauce, and 2 more cans worth of water.  Cover and reduce to a simmer, cook until lentils are soft, about an hour or so.   Top with a little grated cheese and some crushed crackers and enjoy!