A Nice Lentil Soup


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

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