Lentil Soup

Lentils are high in protein and fibre and low in fat. They are also a great source of iron and other vitamins as well!

INGREDIENTS

Non-perishables

  • 1 tbsp oil (olive or canola)
  • 1 1/2 cups brown or green lentils, rinsed
  • 8 cups vegetable or chicken stock

Fresh/Frozen

  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 3 garlic cloves, minced

Seasoning

  • Optional: thyme (dried or fresh)
  • Optional: 2 bay leaves
  • Salt and pepper to taste

KITCHEN EQUIPMENT

  • Medium pot
  • Wooden spoon
  • Optional: Blender

INSTRUCTIONS

  1. In medium pot, heat olive oil over medium heat.
  2. Add onion, carrots, and minced garlic. Cook until softened (about 4-5 minutes).
  3. Add lentils, stock, herbs (thyme, bay leaves) to pot.
  4. Bring to a boil and turn the heat to low to simmer.
  5. Simmer for 25-30 minutes (until lentils are softened).
  6. Add salt and pepper to taste.
  7. Blend in small batches, if desired.