Lentil Soup

Lentil Soup



Ingredients

• [2 T olive oil (only for stove top method)]
• 1 bag (16oz) dry lentils (rinsed)
• 1 chopped red onion
• 5 chopped celery sticks
• 1 1/2 c. chopped carrots
• 1 large chopped zucchini (green, yellow, or both)
• 1 14.5oz can diced tomatoes w/ roasted garlic (undrained)
• 1 cup corn (fresh, frozen, or canned)
• 4-5 diced cloves garlic
• 1 heaping tsp dried oregano
• 1 heaping tsp dried thyme
• 1 heaping tsp celery salt or regular salt (add more for saltier flavor)
• 1-2 bay leaves (optional)
• 1 32 oz.box beef, chicken, or veggie broth
• 4 c. water
• Salt and freshly ground black pepper to taste

(Variation: You can brown ground turkey for a little extra flavor and add it when you add the broth.)

Directions

CROCK POT METHOD:

• Once your veggies are all chopped and diced throw them into your kettle or slow cooker.
• Pour your seasonings on top, then add your broth and water.
  
• Cook in your slow cooker on low for 9-10 hours or on high for 5-6 hours.

STOVE TOP METHOD:

• If you cook it on the stove top, heat 2 Tablespoons of olive oil in a large stock pot or dutch oven (the bigger the better since this makes a lot).
• Saute the onions, celery, carrots and garlic until they begin to soften and smell really good, about 5 minutes.
• Add seasonings and cook for another minute.
• Add rest of ingredients and cook on med-high until it begins to boil, then lower to medium-low and simmer for about an hour or until lentils and veggies are tender.
• Add more water or stock if it reduces too much or if you like a thinner soup.
• Adjust seasonings and enjoy. (Adding a little fresh oregano and thyme before serving add an extra burst of flavor and freshness.)

Nutrition Information

(This is for the stove top method; the crock pot method will be a little lower because you don't need the olive oil, which will lower both the calorie and fat content. All values are approximate.)

Serves 8-16, depending on appetite
Serving = 1 cup Calories = 150
Fat = 2g Protein = 8.5 g Fiber = 10