Lentil Vegetable Soup

This soup is so good for you and extremely yummy! It's chock-full of phytonutrients because of the abundance of swiss chard added in, which is probably one of the healthiest vegetables around. Paired with a high fiber, low-fat lentil, this is one awesome soup.

Lentil Vegetable Soup
2 tbs olive oil
1 large onion, finely chopped
3 tsp tomato paste
1/4 cup flat-leaf parsley, chopped
3 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1 tsp salt
1.5 cups dried lentils, rinsed and sorted through
1.5 quarts water or vegetable stock
2 bay leaves
1 large bunch of greens, such as swiss chard, broccoli rabe or spinach, rinsed and chopped coarsely
Parmigiano-Reggiano cheese, thinly sliced for garnish (optional)
Salt and Pepper to taste

Heat oil in larges soup pot. Add onion and saute for about 5 minutes until soft and beginning to brown. Add in the tomato paste, parsley, garlic, salt, carrots and celery, saute for a few more minutes. Add lentils and bay leaves and water/stock and bring to a boil. Once boiling, lower the heat and let simmer for about 45 minutes, partially covered. Season with salt and pepper.

In a pot of of salted water, boil the greens until tender and bright green Drain and add the greens to the lentil soup and heat thoroughly, about 5 minutes. Serve and sprinkle with cheese. Enjoy!

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