It’s soup season! The temperatures have officially dropped and that makes me crave all the warm winter foods. One of my favorites is a hot bowl of lentil soup. Here is how to make the perfect lentil soup. Lentils are packed full of nutrients including B-vitamins, fiber, protein, and antioxidants, to name a few. This soup recipe is also the perfect opportunity to use your bone broth as your stock, making it a true powerhouse! So get to cooking, and cozying up by the fire!
Easy Lentil Soup:
Ingredients:
2 TBSP olive oil
1C chopped celery
1C chopped carrot
1C chopped onion
1C diced baby potatoes
3 cloves of garlic- grated
1C white wine
2 TBSP tomato paste
1 bay leaf
2 TSP dried oregano
8C chicken or veggie stock
2C dried green or brown lentils
In a large Dutch oven over medium heat, heat the olive oil and add in the celery, carrots and onion. Allow to cook until the onion is translucent, stirring occasionally (about 10 minutes). Add in garlic and stir until fragrant (about 30 seconds.) Deglaze with white wine (you can also use stock in place of the wine) and scrape up any brown bits from the bottom of the pot. Allow liquid to cook down by half.
Add in all other ingredients and stir gently to combine, bringing the soup up to a boil. Once at a boil, reduce the heat to low and cover the pot. Allow the soup to cook over low heat until lentils are tender, and the soup has thickened slightly (about 20 minutes).
For more ways to stay warm and healthy through this season keep it here at HipNewJersey.com!
