Many years ago I created this lentil soup recipe. Unlike most other dried beans, lentils do not need to be soaked before cooking. After 20 minutes, they are thoroughly cooked, not mushy, and perfectly soft. At $1.00-$1.50 a pound, they are a fantastic source of protein, folate, copper, and fiber.
This soup has been a family favorite, which I have made countless times. I hope your family will enjoy it too!
This soup is:
- “Kid Approved”
1 1/2 pounds of green or brown lentils
1 1/2 cups chopped carrot
1 1/2 cups chopped celery
1 medium chopped onion
16 oz. can crushed tomatoes
12 cups of water
2 tsp. onion powder
1 Tbsp salt-free seasoning
1/2 tsp. garlic powder
1 tsp. dried basil
1 Tbsp Italian seasoning
1 Tbsp Bragg’s aminos or low sodium soy sauce
fresh cracked black pepper to taste
Put a few tablespoons of water in the bottom of a 6 quart pan. Add onion and garlic. Cook on medium heat until the onion and garlic are softened.
Add carrots, celery, tomatoes, spices, and water.Bring to a boil, then reduce heat to a simmer for 30 minutes, until the vegetables and lentils are cooked through.
Place in bowls with a twist of fresh cracked pepper on top. Serve with a big salad and muffins!