BIG BATCH LENTIL SOUP
Leftovers freeze well.
Olive oil
2 cups onions, chopped
1-2 teaspoons garlic
8-10 cups chicken or vegetable broth or more as needed
1 pound dried lentils
2 large potatoes, peeled and diced
2 nice sized carrots, sliced (or toss in a small bag of shredded carrots)
2 ribs celery, sliced thin
1 teaspoon oregano or more to taste
1 generous teaspoon cumin
14 oz diced tomatoes or diced tomatoes with chilies (if you like a bit of a spicy kick)
Salt and pepper to taste
Optional but good: Polish sausage, sautéed before adding to soup
Curried Lentil Soup: Substitute curry powder for the cumin, and use more, to taste
Film bottom of pan with olive oil. Saute onions and garlic until onions turn translucent. Add 8 cups broth and rest of ingredients. Bring to a boil. Turn down and simmer for 30 minutes or until lentils and vegetables are tender. Add more broth if needed, more seasonings, etc.
I like to serve this with crumbled Feta or Parmesan on top, and a splash of red wine vinegar.
Why Lentils are good for you - here’s just a few reasons. Lentils contain:
Potassium, good for our cardiovascular system and muscles Folate, that B vitamin that helps support blood cell formation and nerve health
Iron, if you’re fatigued, you may be low in iron