Quick and Healthy Lentils
Did you know lentils are packed with B vitamins, magnesium, zinc, potassium, and they are made up of more than 25% protein. Power-packed and delicious, I love eating these lentils for breakfast—and lunch—and dinner.
This healthy vegan family meal is delicious with micro-sprouts, sautéed kale, or atop a crunchy piece of sourdough toast. Besides being tasty and nutritious, this recipe takes ten to fifteen minutes to prep, before you leave it on the stove to simmer into softness, while you stretch or play a game with the kids.
Mom Hack Quick Tip:
Want to speed up the prep time even more? Use the Trader Joe’s Mirepoix (Chopped Vegetable Mix to replace chopping and dicing carrots, celery, and onion. You can find the mix in the produce cooler at Trader Joe’s.
No homemade broth at home? We love Better than Bouillon. Not only is their flavor superior over box versions of broth, but one 8oz jar contains about 38 servings. Think of the space you’ll save in your pantry…and the reduction of environmental footprint. No more buying boxes of mostly water!
Simple Lentil Soup
Ingredients
- 1 tbsp avocado oil or oil of choice
- 1 onion*, diced small
- 2-3 carrots*, diced small
- 2-3 sticks of celery*, diced small
- 1.5 cups of dried lentils
- 6 cups of broth
- 1 bay leaf
- 1 tsp thyme
- salt
- pepper
Instructions
- Warm oil in a pot over medium heat.
- Add the diced vegetables and cook, stirring, until softened.
- Stir in lentils, broth, and spices.
- Bring to a boil, then lower heat to simmer, covered, until the lentils are soft. 35-45 minutes
- Adjust with salt and pepper.
- Delicious served with microgreens.
- Store leftovers in Reusable Silicone Storage Bags. You can keep them in the fridge or the freezer. Warm up or defrost the soup, and eat right from the silicone bag-cup.
Notes:
*Save time chopping vegetables by replacing carrot, celery, and onion with a package of Trader Joes Mirepoix (Chopped Vegetable Mix) from their produce cooler.
