My daughter Sarah starting making this soup while working on her MBA and working full time (she said she slept, but I am not sure when). It is super easy and if you are a plan aheader, you can load up your crock pot in the morning to have dinner ready and waiting when you get home. Leftovers make a yummy breakfast too. Oh, and did you know one cup of lentils contains 16 grams of fiber and 18 grams of protein? This under-appreciated (in my opinion) legume is associated with fighting heart disease, inflammation, and, because of natural angiogenesis inhibitors, cancer. But, we can talk about that later. Lentils are the powerhouse of superfoods that deserve a blog all to itself. In the meantime, enjoy this recipe that is guaranteed to leave you warm and happy inside.
10 oz red split lentils ( I like to get mine from Trader Joe’s)
1 large russet potato, peeled and diced into large pieces
2 cups of carrots, cut into bite sized pieces
4 cloves of chopped garlic
1 onion chopped
4 cups of vegetable broth plus 2 cups water
1 bay leave
¼ cup nutritional yeast
½ cup fresh chopped parsley
1 tsp olive oil
- Saute onion, and carrots with olive oil over large pot until caramelized.
- Add lentils, broth, water, potatoes, and bay and bring to boil. Reduce heat to simmer and cover.
- Simmer for 30-60 minutes, or until lentils are tender.
- Add yeast and parsley and you are ready to serve! I usually add cayenne or hot sauce to spice it up – enjoy!