Monday, January 31, 2011

Easy Lentil Soup

We're having this tonight!  A true "throw together" meal, great for any day.

Healthy, hearty and full of protein and fibre - this is a win-win soup!  Enjoy with some crusty garlic toast!

When cooking with lentils, I usually use red lentils.  The reason is they cook the fastest (less than 30 minutes usually) and they easily fall apart.  If you like lentils to stay together, I recommend brown lentils.  However they may take up to an hour, or more, to cook fully.


Time:  40 Minutes    |       Servings: 4      |      Difficulty:   Low

2 cups red lentils
8 cups vegetable broth (plus more if desired)
2 onions, diced
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons oil
2 tablespoons soy sauce
1 block smoked tofu, cubed or diced (optional)
1 bunch spinach, chopped (optional)

In a stock pot, heat oil on medium-high.  Add onions, carrots and celery.  Saute until translucent and well softened, about 7-10 minutes.  Add tofu and spinach, if using, and cook until spinach is wilted.

Add all remaining and ingredients and cook for 25-30 minutes, or until lentils are cooked and falling apart.  If the soup is too thick for your liking, add more broth until desired consistency is reached.

Serve and enjoy!

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