Lentils are a staple in Italian households. They are served in soups like this one. The sherry vinegar adds a soft sweetness to the earthiness of the lentils. Makes ten 1-cup servings
1 lb (450g) lentils, rinsed and drained
1 cup thinly sliced leek, white part only
2 medium carrots, horizontally sliced
2 medium stalks celery, thinly sliced
½ cup Italian diced peeled tomatoes and juice
1 clove garlic, minced
1 bay leaf
2 teaspoons salt (Kosher or sea salt)
5+ twists freshly cracked pepper
2–3 teaspoons sherry vinegar (optional)
- 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.
Per serving (1 cup)
70 calories/290kJ; 7g protein; 0g fat; 10g available carbohydrate; 8g fibre
This Recipe is reproduced with permission from American dietitian and author of the best-selling Good Carbs, Bad Carbs, Johanna Burani.