March 8, 2012

Herbed Lentil Soup

 I didn’t feel like making soup tonight; it seemed like too much work when I got home from a long day at the hospital.  However, I started chopping vegetables and it turned into a lovely and tasty experience.  We had a ½ bag left over of dried Goya lentils so I just followed the instructions on the back of the bag, plus (you know me by now!) I added a bunch of spices and extra veggies.  Here’s what I did:

  • ½ lb. dry lentils
  • 2 Tbsp olive oil
  • ½ large onion chopped
  • 2-3 cloves garlic, minced
  • 2 stalks celery, chopped
  • Chicken bouillon (I used Trader Joes “singles”, but you could use chicken or veggie broth, too)
  • 1 cup chopped carrots
  • 1 cup diced tomatoes
  • 4 ½ cups water
  • Sprinkle bay leaves
  • Sprinkle Parsley
  • Salt and pepper to taste

  1. Rinse and drain lentils
  2. Heat oil in a pot; add onion, garlic, and celery.  Cook until tender.
  3. Add remaining ingredients and bring to a boil.
  4. Reduce heat, cover and simmer (~45 minutes) until lentils and veggies are tender.

Lentils are very good for you!  They are beans and are extremely high in fiber.  They are also a good source of iron and protein.   Lentil soup is filling, flavorful, low in calories and full of veggies if you make it right!  Enjoy…..


  1. Do you mind if I pin this? I love lentils! This looks healthy, hearty, and frugal!