Healthy Recipe: Lentil Soup
I’m going out of town this weekend, so decided not to do a mid-week grocery shop as I usually do since throwing away produce is super wasteful (food wise and budget wise!). This was a blessing in disguise because it forced me to get creative with some ingredients I had chillin’ in my cabinets.
In terms of eating habits, I’ll treat this soup as a starch and eat as a side dish with a meal comprised of mostly veggies and protein. Some people consider beans a substantial source of protein, in terms of fat loss-I do not. Also, there’s plenty of built in flavor, so you’ll notice I didn’t add any extra salt. Remember 700mg of sodium daily is a great guideline to base your choices on! (Got that figure from The New ME Diet, which is now available in paperback on Amazon!)
1 can organic lentils
1 can organic peas
1 can whole tomatoes (would prefer real roasted tomatoes, feel free to sub, again was working with what I had here!)
1 small yellow onion
2 tbsp olive oil
1-2tbsp balsamic vinegar
Seasonings to taste: basil, garlic, parsley, oregano, nutmeg, cumin, stevia (I have packets, so I just used one, this is probably only 1/2 tsp or so)
*Make sure lentils and peas are thoroughly rinsed before using.
Chop onion and sautee in 2 tbsp olive oil for 2 minutes on medium heat in a 2-3 quart sauce pan. In a blender combine 1 can whole tomatoes and 1/2 can peas and puree then add to saucepan. Stir and throw in the lentils and remaining peas. Now it’s time to season, this is up to you. I used a few shakes of everything, but went the lightest on the cumin since it’s such a strong flavor. Last I threw in the balsamic vinegar. Make sure everything is stirred in nice and evenly. Bring to a boil, then reduce to simmer, cover and cook for 1 hour.Healthy Recipe: Lentil Soup