It seems like this is turning out to be an especially chilly winter. Warm yourself up from the inside with a nutritious bowl of hot, homemade lentil soup!
Soup is a satisfying way to get rid of the shivers while sneaking more vegetables and whole grains into your diet. The base of soup, the broth, is a nutrient-dense liquid that will help you stay hydrated in the dry winter air. It also provides a wealth of water-soluble vitamins, minerals, and other plant nutrients that leach out of vegetables while cooking.
About Red Lentils
The following recipe contains red lentils, a delicious ingredient for raising your intake of lean protein, iron, and dietary fibre. Their mild earthy flavour pairs well with the warm notes of cumin and curry, while cooking them into a soft state creates an appealing creamy texture.
Winter Lentil Soup
Satisfy your cold weather hunger guilt free with a batch of this Winter Lentil Soup. It’s so easy to make – and even easier to eat!
- 1 cup water
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 medium white onion, finely chopped
- 1 tsp cumin
- 1 tsp curry
- 3 carrots, diced
- 1 ½ cups red lentils, uncooked
- 1 cup canned diced tomatoes, drained
- 4 cups homemade broth or store-bought low-sodium vegetable broth
- 1 cup fresh greens (kale, chard, or spinach), chopped
- Salt and pepper to taste
- In a medium pot, heat olive oil, garlic, and onion on high. Sauté until light golden.
- Add carrots and sauté until slightly softened.
- Add lentils, vegetable broth, water, cumin, curry and diced tomatoes, and cover. Simmer on medium-low heat until lentils are soft (about 20 minutes).
- Stir in greens and add salt and pepper if desired.
Finally, serve piping hot and enjoy with crispy whole grain crackers, green salad, or fresh cornbread.