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:

Ingredients

• 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

Instructions

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…..