Five Minute Lentil Soup
Just 5 minutes needed to put everything into the pot. The heat does all the work, and you'll have the most delicious and nutritious soup only minutes later.
Ingredients
- 8 cups water
- 1 lb lentils (brown or green)
- 1 large onion (chopped into small pieces)
- 2 stalks celery (chopped)
- 2 Tbsp extra virgin olive oil
- ½ cup tomato puree (or a chopped, very ripe tomato/ or a squeeze or two of tomato paste)
- 2 tsp chicken bouillon (Better Than Bouillon Reduced Sodium Chicken or Vegetarian/Vegan stock base)
- 1 ½ tsp Kosher salt (more or less to taste)
- ⅛ tsp pepper (as desired)
Instructions
- Place the lentils in a large pot, and rinse several times, checking for foreign objects.
- Add 8 cups (2 litres) of water to start, adding more later if necessary.
- Add the chopped onion, celery, olive oil, tomato puree, and the bouillion, if using. Add about 1 ½ teaspoons of Kosher salt (at least 2 tsp. if not using bouillon).
- Bring to a boil, over medium high heat, then simmer over med-low heat, (adding more water if it's too thick) stirring occasionally, until lentils are done (about 30 mins.)
- Add more salt, pepper and olive oil if desired.
- Serve with warm, crusty bread.
Notes
- Make this vegan by substituting the chicken stock with vegetable stock.
- You can add one peeled, cubed, medium sized potato if you like. My Nonno liked potato in his lentil soup.
Nutrition
Serving: 1 bowl | Calories: 250kcal | Carbohydrates: 38g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 590mg | Potassium: 667mg | Fiber: 18g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 5mg
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