Happy Monday all!
Hope everyone enjoyed this past Mother’s Day. I sure did despite it raining and even snowing at one point! Just when we thought summer was around the corner…
In honour of the not-so-warm weather, I’m going to share a recipe with you just in time for meatless monday.
Today’s recipe: French Lentil Soup.
This soup is awesome for a number of reasons:
1. Lentils are amazing because they are high in iron.
2. The vitamin C from the tomatos help us absorb the iron in the lentils!
3. It’s really tasty!
4. It’s not expensive to get these ingredients and it’s easy to make! woot woot!
French Lentil Soup
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 1/3 cup finely chopped celery
- 2 medium carrots, chopped
- 2 cloves garlic, crushed and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 4 cups vegetable broth
- 1 1/4 cups french lentils, rinsed
- 14-ounce can petite diced tomatoes or dice the equivalent amount of fresh tomatos
- 2 teaspoons apple cider vinegar
In a medium saucepan, sauté the onions, celery, carrots, and garlic over medium-high heat for 12 to 15 minutes. Once the vegetables have just started to turn light brown, add the salt, dried thyme, and black pepper to the pan. Continue cooking and stirring the mixture for 1 minute.
Add the vegetable broth, lentils, and diced tomatoes to the pan. Bring the soup to a boil, and then reduce the temperature slightly so that it is simmering. Simmer the soup, covered, for 30 minutes, until the lentils are tender. Purée 1 3/4 cups of the soup with the cider vinegar and stir the pureed mixture back into the soup. Serve the soup hot or store it for up to three days in the refrigerator.
This French lentil soup recipe makes 6 servings. Enjoy!
Until next time, my mother and I in the 1980s wish you a happy meatless monday!!