Lentil soup can be very satisfying in the colder winter months. For a heartier meal, serve over brown rice, or, to boost the nutritional value of the meal, add in some kale or spinach at the end. The soup keeps in the refrigerator for days, and it is a meal in itself.
2 tablespoons olive oil
3 large celery stalks, chopped into ½-inch segments
2 large carrots, chopped into thin rounds
1 large onion, chopped
3 cloves garlic, chopped
1 ½ teaspoons chopped fresh rosemary leaves
1 ½ teaspoons dried oregano
8 cups low-sodium organic vegetable or chicken broth
One 28-ounce can diced tomatoes, including juice
2 cups (about 11 ounces) green lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves (about half a bunch)
Freshly ground black pepper
Heat the olive oil in a large, heavy pot over medium-high heat. Add the celery, carrots, onions, garlic, rosemary, and oregano. Sauté until the onions are translucent, about 8 minutes. Add the vegetable or chicken broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are just tender, stirring occasionally, about 30 minutes. Add the lentils. Cover and continue simmering until the lentils are softened, about 1 hour. Stir in the parsley. Season the soup to taste with freshly ground black pepper. Ladle into bowls and serve.
Recipe by Elise Museles of Kale and Chocolate. First appeared in Gutbliss (Penguin 2013).