Lentils are a type of bean or legume that boast impressive health benefits. With only about 230 calories per cup you get a chalk full of protein, fiber, and other essential vitamins and minerals. I have been looking for a great recipe to try and I came across Chelsey’s post Old Lady Soup. Being that I have hardly left my apartment in a week and I am averaging a 7pm bedtime, I felt this recipe was had my name all over it!
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 ribs celery, diced
- 3 carrots, diced
- 2 cups dry lentils (or 1 package pre-cooked lentils from TJ’s)
- 2 cups frozen peas
- 6 cups vegetable broth
- 1-2 tbsp. olive oil
- 1 – 1 & 1/2 tsp. chili powder
- 1 tsp. cumin
- salt, pepper, and garlic to taste
(I added: thyme, turkey bacon, lemon juice, cayenne pepper, and parsley to mine)
1. Begin by heating your olive oil in a large pot of Dutch oven. Add your onions and garlic and cook until translucent, about 5 minutes. Once your onions and garlic are tender, add your celery and carrots and heat for another 2-3 minutes.
2. Add your vegetable broth and lentils. Continue to heat on medium high heat for 15-20 minutes, then reduce to a simmer.
3. Meanwhile, heat your frozen peas in the microwave (or stovetop). Using a food processor or potato masher, puree your peas until smooth.
4. Add the pureed peas to your soup and stir until well incorporated into the soup. Add your spices to taste and continue to simmer on low heat.