Red Lentil Soup

Red Lentil Soup
My third week of the 28 mind and body challenge is slowly coming to an end, just as I begin my half marathon training. I feel energized and whole again. The cravings, well when all you see is candy and Halloween treats, it’s a challenge overcoming those, but I’ve stay dedicated and found healthy alternates to satisfy my sweet tooth. The three-day Flair-A-Fair craft fair this past weekend, the last event and busy time at work, which is why I knew I had to stay on top of my clean eating, even though my schedule prevented me from coming home to eat a healthy meal.

I made a large batch of this perfect warming fall soup to help me stay satisfied while on the go. It’s not the first soup I’ve made lentils the star ingredient, this one is one of my favorite summer soups. The red lentils in just one cup of this soup contains just 200 calories, but as an excellent source of fiber, it’s a great way to keep your digestive system running smoothly when everything seems to be getting more hectic. Quick, simple, and comforting, that’s what a healthy fall soup should be.

Red Lentil SoupRed Lentil Soup

Red Lentil Soup

Ingredients {Makes 10 cups – Serves 8}

2 tablespoons – Extra Virgin Olive Oil

1 Small – Leek {thinly sliced – about 1 cup}

1 Small – Celery Stalk {finely diced}

1 1/2 cups –  Tomatoes {chopped}

1 1/2 cups – Dried Red Lentils

2 cups – Fresh of Frozen Broccoli {chopped}

1/2 cup – Fresh Parsley {chopped}

1 teaspoon – Apple Cider Vinegar

Coarse salt and pepper {Cayenne Pepper – optional}

Fresh Spinach – Optional 

Recipe {Adapted from Whole Living}

Over medium heat, heat olive oil in a medium pot; add leek, and celery; cook, stirring, until tender, 6 to 8 minutes. Increase heat to high heat, add tomatoes and cook for about 1 minute. Then add the lentils, broccoli, and 6 cups water.

Bring to a boil, then reduce heat and simmer until lentils are tender {about 20 to 25 minutes} Stir in parsley and vinegar. Season with salt and pepper.


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