This powerhouse of a soup is easy to make, doesn’t require much dishwashing, is cheap, and is nutrient dense. What’s not to love!? Start about 2 1/2 hours before you want to eat so the lentils have time to cook and the flavors have time to meld, plus prep time.
Let’s talk a little bit about lentils. According to On Food and Cooking, the lentil is most likely the oldest cultivated legume. It is native to Southwest Asia, but is now consumed across Europe and Asia.
Lentils are rich in fiber, iron, calcium, and folate, and are an excellent source of plant-based protein. The type of fiber that lentils contain is called soluble fiber, which becomes gel-like when combined with water. Fiber has many health benefits, including lowering blood cholesterol, lowering blood sugar, and reducing the risk of constipation. 😉
Recipe adapted from “Better Homes and Gardens New Cookbook” 1979
- 2 cups dry lentils
- 1/2 cup chopped onion (about 1/4 medium onion)
- 1/2 cup chopped celery (about 1 large stalk)
- 1/2 cup chopped carrots
- 1/4 cup chopped Italian parsley (or substitute 4 teaspoons dried parsley)
- 2 cloves garlic, minced
- 2 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano, crushed
- 1-14.5oz can diced tomatoes, in juice
- 2 Tablespoons wine vinegar
- Rinse lentils. Drain and place in large pot.
- Add 8 cups water and remaining ingredients, except tomatoes and vinegar.
- Cover and simmer 1 1/2 hours.
- Add tomatoes and vinegar.
- Simmer, covered, 30 minutes longer.
- Season to taste.
Makes 8-10 servings.