Hearty Red Lentil Soup

soup

I am freezing!

For the last three days the temperature has averaged -28

It is so cold that part of Niagara Falls is frozen

Now that’s chilly!

To combat these arctic temperatures you need hot and hearty food.

My need for hot and comforting food along with my new found guilt of eating meat led me to search for protein and iron rich non meat sources.

Lentils fit the bill. They are high in iron, fiber and are chock full of vitamins.

Not going to lie, I was skeptical about how I would like lentil soup. I am told fairly regularly that I am a picky eater so I was pretty sure that I wasn’t going to like this soup at all.

Well colour me shocked. I loved it! It was rich and filling and goes really well with Challah toast.

Lentil Soup

1 large carrot diced

2 celery stalks diced

1/2 sweet onion diced

4 cups water

1 container Knorr vegetable stock

1 cup red lentils

1 tbsp. olive oil

Dice your celery, carrots and onion and cook them in the olive oil for 5 minutes or until the onions are transparent

Add your water and vegetable stock

Add lentils

Bring to a boil

Simmer on low for 15-20 minutes. The lentils will have turned yellow and will have fallen apart.

*If you can’t find the Knorr stock you can use 4 cups of vegetable broth*

This soup was perfect for a day when the temperature reached a high of -36. Fast,comforting and filling. You can’t ask for much more.

 

 

 

 

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