Ah, the powerful lentil. Full of protein, fiber, and several micronutrients, these little legumes are a must for any diet. They are also the easiest and quickest to cook of all the beans, so grab a stockpot and let’s get cooking!

Easy Lentil Soup

• 1 cup dry green lentils, rinsed
• 1 15 oz can diced tomatoes (unsalted) (can use fresh)
• 1 large carrot, sliced
• 1 celery stalk, sliced
• 1 cup broccoli florets, chopped
• 1 bell pepper (any color), chopped
• 1 large Russet potato, diced
• 3 cloves garlic, minced
• 6 cups water -OR- low-sodium vegetable broth
• 1 bay leaf
• 1/2 tsp paprika
• 1/2 tsp dry marjoram
• 1 tsp onion powder
• 1/4 tsp turmeric powder
• 1 – 1 1/2 tsp kosher salt, to taste
• 1/4 tsp fresh ground black pepper, to taste

Method

1. Add all ingredients to a stockpot and bring mixture to a boil. Reduce to a simmer.
2. Let simmer for 30 minutes. Remove bay leaf and discard.
3. Using an immersion blender, blend the soup to your desired consistency. (Or *carefully* add some of the soup to a blender and return blended mixture to the pot).
4. Bowl it up with some crunchy toast and enjoy!

Feel free to substitute your vegetables of choice, such as peas, corn, zucchini, or even spinach. This is a great recipe to use up any older veggies in your pantry. It’s easy to add to your weekly meal prep and it’s a healthier choice than anything you can purchase at the store. Try it this week! Have a lovely day!