Dual Mom here. There's nothing like a warm bowl of soup on a cold winter day. Soups make a great meal because there are always leftovers for lunches during the week. This lentil soup is absolutely delicious, and is one of those things that actually tastes better the next day.
2 tsp vegetable oil
1 large onion, diced
2 carrots sliced
8 cups vegetable broth - low sodium
2 cups dry lentils ( I use red lentil from Bulk Barn)
1/2 tsp pepper
1/2 tsp dried thyme
4 bay leaves
1 cabbage head
2 tbsp lemon juice
Preparation:
In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, pepper, thyme, bay leaves and cabbage.
Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice before serving. Makes 8 servings of lentil soup.
Each serving contains:
Calories 111.2 Total Fat 0.5 g Saturated Fat 0.1 g Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g Cholesterol 0.0 mg Sodium 144.7 mg Potassium 534.0 mg
Total Carbohydrate 21.7 g Dietary Fiber 7.9 g Sugars 3.0 g Protein 6.3 g
Vitamin A 79.5 %
Vitamin B-6 12.0 %
Vitamin C 54.3 %
Vitamin E 1.6 %
Calcium 8.1 %
Copper 8.5 %
Folate 34.4 %
Iron 14.3 %
Magnesium 9.2 %
This is a versatile recipe, I've been known to throw some brocolli in toward the end of the cooking. You can add your favorite veggies. Lentils are full of fibre and extremely good for you.
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