A Quick Lentil Soup That's Easy to Prepare!

In addition to its great taste, this versatile lentil soup freezes well, is low in fat and high in fiber. With a salad and a slice of French bread, it makes a perfect evening meal.

This recipe makes 8 servings

Ingredients

• 2 teaspoons olive oil
• 2 medium onions, diced
• 1 garlic clove, minced
• 15 ounces lentils, rinsed and drained
• 2 medium carrots, diced
• 4 medium celery stalks, diced
• 2 cups sliced well-washed trimmed leeks
• 1 1/2 cups canned Italian plum tomatoes (no salt added), drained, finely chopped and 1/2 cup juice reserved
• 2 tablespoons red wine vinegar
• 1 tablespoon minced fresh sage leaves
• 1 bay leaf
• 1/4 teaspoon celtic sea salt
• Freshly ground black pepper, to taste

Cooking Instructions

1. Place a large nonstick saucepan or Dutch oven over medium heat 30 seconds; heat the oil 30 seconds more.
2. Add the onions and garlic and cook, stirring frequently, 5 minutes, until the onions are golden.
3. Add the lentils and 8 cups of water. Bring the liquid to a boil.
4. Now add the carrots, celery and leeks. Cover and reduce the heat to low; simmer, stirring occasionally, about 45 minutes, until the lentils and vegetables are tender.
5. Stir in the tomatoes and the 1/2 cup juice, the vinegar, sage, bay leaf, salt and pepper; add another 1-2 cups of water, a little at a time as needed. Cover and simmer 30 minutes more, stirring frequently.
6. Remove and discard the bay leaf. Divide evenly among 8 bowls and serve.

Nutritional Info Per Serving

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