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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I received an email from the Best of Spark People with this recipe highlighted. They seem to be a little more on the healthy side. The cook time does not include the time for soaking the beans overnight. Ingredients:
1 cup dried brown lentils |
4 cups vegetable broth |
1 (14 1/2 ounce) can diced tomatoes |
2 tablespoons olive oil |
2 garlic cloves, diced |
1 medium onion, diced |
2 large carrots, peeled and sliced |
2 celery ribs, chopped |
1 bay leaf |
2 tablespoons balsamic vinegar |
1 dash salt and pepper, to taste |
Directions:
1. Pour lentils in a bowl, cover with water, and allow to sit overnight.
2. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.
3. Pour in drained lentils.
4. Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.
5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.
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