Name: Feel-better lentil soup
Ingredients: 450 g Lentils, rinsed and drained; 1 cup Thinly sliced leek, white part only; 2 Medium carrots, horizontally sliced; 2 Medium stalks celery, thinly sliced; 1/2 cup Italian diced peeled tomatoes and juice; 1 Clove garlic, minced; 1 Bay leaf; 2 tsp Salt (Kosher or sea salt); 5 Twists freshly cracked pepper; 2-3 teaspoons Sherry vinegar (optional)

Side Dishes

SERVES:

DIFFICULTY:
Easy

PREP TIME:

COOK TIME:

Ingredients

450 g Lentils, rinsed and drained
1 cup Thinly sliced leek, white part only
2 Medium carrots, horizontally sliced
2 Medium stalks celery, thinly sliced
1/2 cup Italian diced peeled tomatoes and juice
1 Clove garlic, minced
1 Bay leaf
2 tsp Salt (Kosher or sea salt)
5 Twists freshly cracked pepper
2-3 teaspoons Sherry vinegar (optional)

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Method

Combine all ingredients in a large soup pot (except vinegar if using).
Add 10 cups of cold water. Cover and bring to a boil (takes approximately 20 minutes). Reduce heat and simmer for 30 minutes or until lentils are tender. Correct seasonings.
Stir in vinegar if using. Mix well. Serve hot.

Notes

Energy per serve: 290kJ

This Recipe is reproduced with permission from American dietitian and author of the best-selling Good Carbs, Bad Carbs, Johanna Burani. Photography by Sergio Burani.

Nutritional information (per serve)

Calories: 70kcal | Carbohydrates: 10g | Protein: 7g | Fiber: 8g

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