Lentil Soup

Lentil Soup

I indulge a bit and I eat healthy mostly. That’s what I call balance. It works for me.

Talking about balance, lately I’ve been in the mood for more protein intake. For me, healthy proteins are always grains. I grew up on them, so naturally grains are my go-to-comfort-food. I love soups as well so, perfect marriage is: lentil soup.

This recipe yields 4 individual portions.

Ingredients

2 tablespoons olive oil

1 cup onion (chopped)

1/2 cup carrot (chopped)

1/2 cup potato (chopped)

1/2 cup celery (chopped)

2 teaspoons salt

1 pound dry lentils (picked and rinsed)

10 cups chicken broth

1/2 teaspoon ground cilantro

1/2 teaspoon cumin

Instructions:

1. Place the olive oil into pan and set over medium heat. Add the: onions, carrots, potatoes, celery and salt and cook until the onions are translucent, approximately 6 to 7 minutes.

2. Add the lentils, tomatoes, broth, cilantro, cumin and stir to combine.

3. Increase the heat to high and bring just to a boil. Then, reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 20 to 30 minutes.

Tips:

1. Chicken broth can be substituted by vegetable broth, it will make it a very pleasant vegetarian dish. Bouillon instead of broth is a substitute as well.

2. I like to accompany this soup with tostones (fried plantain chips).

Enjoy!