With just a handful of ingredients you can have this healthy, delicious meal filled with plant based protein and fiber.
Worse Than Starving
We hated nights that my mom served lentils when we were kids. Yuck! But now I actually quite like them.
I might have even liked them as a kid but because everyone else was complaining about them, I was convinced they were worse than starving.
That’s a great way to start out a recipe including lentils. I never was a good salesperson!
Change our Minds
All of us can change our minds about the foods we like. In fact, they say it takes someone 8-15 times to try a new food to develop a taste for it. That does not include desserts. It seems sugar over rides the 8-15 times rule.
These simple lentils do not have sugar, but know that if you or one of your children is trying something new, they might resist at first but eventually, could really love it.
Powerhouse
Lentils are such a healthy addition to any diet that they are worth trying over and over again until you like them. Lentils are high in fiber, folate, and iron.
They are also one of the higher plant based proteins coming in at 18 grams for a cup of cooked lentils. So if you are avoiding meat, try some lentils!
This simple lentil soup is good on its own but it is also yummy served over rice or cauliflower rice for a grain free meal or even with some naan bread for dipping. The soup freezes well or keeps in the fridge for about a week.
Simple Lentils
1 tablespoon extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
2 cups carrot, diced
1-14.5 oz can petite diced tomatoes
1-14.5 oz can tomato sauce
1 pound lentils (brown or green), rinsed
9 cups water
3 teaspoons salt
1 tablespoon dry basil
1 1/2 teaspoon italian seasoning
In a large stock pot, add olive oil, and bring to medium heat. Add onions, saute until almost clear. Add garlic. Cook 30 seconds or so more before adding the carrots. Let carrots saute with the onions a few minutes and then add the rest of the ingredients.
Stir until well combined. Bring the mixture to a boil and then reduce heat to low. Cover. Let simmer, stirring occasionally, for 50-55 minutes.
Let cool 5 minutes before serving. They are like little discs of lava when they first finish cooking so don’t burn yourself!
Serve by itself, over rice, cauliflower rice or with naan bread.
Keeps in fridge up to five days or freezes well. I freeze it flat in freezer bags so it defrosts quickly.
