There is nothing that I love more for lunch than a nice big bowl of delicious soup. This week I made a batch of lentil soup to pack for lunches and I’ve been loving it everyday. Not only is it tasty and healthy (lentils are high in protein!), but its also inexpensive and easy to make. You can make this vegetarian-friendly by using vegetable broth, but I went with chicken broth because it was what I had on hand. The spices makes this a great dish, but without being too overpowering.
- 1 tsp olive oil
- 1
onion, diced - 1 carrot, sliced
- 4 cups chicken or vegetable broth
- 1 cup dry lentils
- ¼ tsp dried thyme
- 2 bay leaves
- ¼ tsp Pepper
- dash of salt
- 1 tbsp lemon juice
- In a large pot, sauté the onions and carrots in olive oil for 3-5 minutes until the onions are soft .
- Rinse the lentils in a colander.
- Add the broth, lentils, thyme, bay leaves, pepper and salt.
- Reduce heat to a simmer. Cover and cook for 45 minutes or until lentils are soft.
- Remove bay leaves, stir in lemon juice and adjust seasonings before serving.
Rinse the lentils in a colander.
Add the broth, lentils, thyme, bay leaves, pepper and salt. Reduce heat to a simmer. Cover and cook for 45 minutes or until lentils are soft.
Remove bay leaves and stir in lemon juice before serving. Taste for seasoning and add salt and pepper as needed.
There you have it! A cheap, healthy and delicious soup that’s easy to make, but packs a lot of flavour.
