This hearty soup is a must if you are traveling (and have access to a kitchen). With few ingredients and a low prep-time, lentil soup gives you the nutrition you need to keep up with those vacation activities. Lentils are a small but nutritionally-valuable member of the legume family. They are a great source of fiber which helps in managing blood sugar disorders like diabetes. Fiber not only prevents blood sugar levels from rising after a meal, it also helps lower bad cholesterol levels. Lentils are an excellent source of molybdenum, folate, manganese, iron, protein, phosphorus, copper, thiamin and potassium, and they are low in calories with virtually no fat – a vegan superfood!
Makes 6-7 cups
- 2 C red lentils
- 2 stalks celery (sliced)
- 2 large carrots (diced)
- ½ yellow onion (diced)
- 4 Shiitake mushrooms (sliced)
- ½ C red or white beans (soaked and cooked) *Optional
- 3 T oil
- 6 C veggie broth or water (or combination of both)
- Juice from 1-2 lemons
- 2 t salt to taste
Dice ½ yellow onion and slice 4 Shiitake mushrooms. Heat pan and add 3 T oil when hot. Sauté onion and mushrooms until onions are translucent. Add 2 stalks celery (sliced) and heat until translucent. Rinse and pick through 2 C red lentils. Add 2 large carrots (diced) and red lentils to the pot. Heat for a few minutes and then add 6 C veggie broth or water (or combination of both). Cook on high heat for 20 minutes and reduce the heat and simmer for about 1 ½ hours or until the lentils have broken apart. Add ½ C red or white beans (soaked and cooked), if using, about 30 minutes into simmering. Salt to taste as needed. Add the lemon at the very last moment and let the whole thing rest for about 10 minutes before serving. Enjoy!