3 Step Lentil Soup

What could be better than an easy and savory soup that’s chock full of vitamins and nutrients? It’s low in fat and high in fiber and protein too. Sometimes I modify this recipe and toss in a handful of cherry tomatoes while cutting in half the amount of crushed tomatoes. I make up a large batch and store it in the fridge for a quick but satisfying meal during the week. It also freezes well.

Ingredients

  • ¼ cup olive oil
  • 1 onion, chopped in 1/2 inch dice
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or 1 T fresh)
  • 2 cups dry lentils (I like red)
  • 8 cups water
  • 1 (14.5 ounce) can crushed tomatoes
  • ½ cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar
  • salt to taste
  • ground black pepper to taste

Directions

  • Step 1. Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  • Step 2. Stir in lentils*, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least one hour.
  • Step 3. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.

* Don’t forget to rinse the lentils well before placing in the pot as this removes some of the indigestible sugars that can cause you to feel bloated and gassy and also removes any dirt or debris.

Nutrition Facts 

Per Serving:

Lentil Soup Nutritional Facts

Servings Per Recipe: 8
Calories: 349

% Daily Value *

Protein: 18.3g 37 %

Carbohydrates: 48.2g. 16 %

Dietary Fiber: 22.2g. 89 %

Sugars: 3.3g 

Fat: 10g 15 %

Saturated Fat: 1.4g 7 %

Vitamin A 85 %

Niacin Equivalents: 5.7mg 44 %

Vitamin B6: 0.5mg 33 %

Vitamin C: 13.3mg 22 %

Folate: 333.7mcg. 83 %

Calcium: 98.1mg 10 %

Iron: 6.2mg 34 %

Magnesium: 104.4mg 37 %

Potassium: 969.5mg 27 %

Sodium: 130.5mg. 5 %

Thiamin: 0.4mg 39 %

Calories From Fat: 90.1

Tomato, Basil and Mozzarella Pops

Tomato Basil and Mozzarella PopsTomato Basil Appetizer

1 dry pint (basket) of cherry tomatoes
1 carton of fresh mozzarella cheese (small balls or you can cut up larger ones)
10-20 fresh basil leaves (depending on size)
good quality extra virgin olive oil
good quality balsamic vinegar
salt and pepper to taste
toothpicks

 Directions Continue reading

Lemon Grilled Salmon

A family favorite

A family favorite

 

2 tsp. snipped fresh dill or 3/4 tsp. dried dill
1/2 tsp. lemon-pepper seasoning
1/2 tsp. salt, optional
2 cloves fresh garlic, minced (or 1/4 tsp. garlic powder)
1 – 1  1/2 lb.  salmon fillet  (I like wild-caught sockeye best)
1/4 cup  packed brown sugar
3 T. chicken broth
3 T. vegetable oil
3 T. soy sauce
3 T. finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Directions
Place salmon in a glass baking dish (9×13).  Sprinkle dill, lemon-pepper, salt and garlic over salmon.  Combine the brown sugar, broth, oil, soy sauce and green onions; pour over the salmon.  Cover and refrigerate for 1 hour or more, turning once. Drain and discard marinade.  Place salmon, skin-side down, on a cookie sheet on a heavy duty piece of foil and arrange lemon and onion slices over the top. Grill the salmon on the foil over medium heat for 15-20 minutes or until fish is flakey.  Transfer to a serving platter and serve.

Yields 6 servings

DFTSI Lemon Grilled Salmon_6492Recipe inspired by Taste of Home reader Lisa Kivirist

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