How to Make Hearty Lentil Soup

Lentil soup cooks quickly because lentils do not require presoaking. Loaded with "superfoods," this soup is a nutritional powerhouse. Serve with a salad and cornbread for a complete meal.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 cup dry lentils
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 quart beef broth
• 1 14.5-ounce can petite-diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried thyme, crumbled
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 medium carrots, peeled and finely chopped
• 2 celery ribs, finely chopped

1. Pick through lentils for any debris, rinse and set aside.

2. Heat olive oil in a large soup pot and saute onion and garlic until tender; do not allow to brown. Add broth, rinsed lentils, tomatoes and their juice, Worcestershire sauce and spices. Bring mixture to boil, then reduce to simmer. Cover and allow to cook at a simmer for about 15 to 20 minutes.

3. Add chopped carrot and celery, stir and return to boil. Once again, reduce heat to simmer, cover and allow to cook at a simmer until lentils, carrots and celery are tender--about half an hour.

4. Remove and discard bay leaf. Taste for seasonings and adjust if necessary.

Tips & Warnings

• Add 1/2 pound of sliced turkey kielbasa if desired. Stir the slices into the soup about ten minutes before serving; heat through.
• This soup can be made in the Crock-Pot. Just put all the ingredients (except kielbasa, if using) in the Crock-Pot at the same time, stir to combine and cook for 6 to 8 hours on the low setting.
• This soup freezes very well.
• Don't forget to remove the bay leaf before serving.