Health, Taken Seriously

Want an inexpensive, healthy meal? Try this recipe. Lentil soup is full of fiber and iron, is extremely tasty when made with good olive oil and served with feta, freezes well, and costs very little to make. A vegetarian friend of mine recently made this and said it was one of her favorite lentil soup recipes.

Lentil soup

Ingredients:

• 1 1/4 cups brown-green lentils, preferably the small variety
• 2/3 cup extra virgin olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, sliced into thin batons
• 1 carrot, sliced into thin discs
• 14 oz can chopped tomatoes
• 1 tbsp tomato paste
• 1/2 tsp dried oregano
• 4 cups hot water
• salt and ground black pepper

Instructions:

1. Rinse the lentils, drain them and put them in a large pan with cold water to cover. Bring to the boil and boil for 3-4 minutes. Strain, discarding the liquid, and set the lentils aside.
2. Wipe the pan clean, heat the olive oil in it, then add the onion and saute until translucent. String in the garlic, then, as soon as it becomes aromatic, return the lentils to the pan. Stir the lentils well to coat in the oil. Add the carrot, tomatoes, tomato paste and oregano. Stir in the hot water and a little pepper to taste.
3. Bring to the boil, then lower the heat, cover the pan and cook gently for 20-30 minutes until the lentils feel soft but have not begun to disintegrate. Add salt just before serving.