Red Lentil Soup
Keep a batch of this warming soup around for the week and you'll stay slim and satisfied -- a whole cup of cooked lentils contains just 200 calories. The legume is also a stellar source of both soluble and insoluble fiber -- getting enough roughage this week is important for keeping your digestive system running smoothly.
Whole Living, January/February January/February 2013
- Yield Makes 10 cups
- 2 Tbsp olive oil
- 1 diced yellow onion
- 4 minced garlic cloves
- 3 finely diced celery stalks
- 1 1/2 cups chopped tomatoes
- 1 1/2 cups dried red lentils
- 1 peeled and diced turnip
- 6 cups water
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tsp red-wine vinegar (optional)
- Coarse salt and pepper
- In a pot, heat oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.
- Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and water.
- Bring to a boil; then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Stir in parsley and optional vinegar. Season with salt and pepper.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.