Every other week or so, I like to bake something to take to work.  It lets me practice new recipes and it seems to make my coworkers rather happy, so I enjoy doing it.  The two women I work with, however, have been accusing me of being a “feeder” – particularly since they’re  both beach bound for the Christmas holidays. 

So, I thought I’d change things up this week and take in some nice, healthy soup to share with my girls.  And it doesn’t get much healthier than lentils.  Loaded with fiber, lentils help lower cholesterol, stabilize blood sugars and are loaded with iron and B vitamins.  And this soup take practically no time to put together – a couple of minutes of chopping followed by time to simmer – that’s it!  Now that the temps have dropped, lentil soup makes a great lunch so you can make a big pot of it and throw it in a tupperware to pop in the microwave at work.  Or sectioned into individual servings and throw them in the freezer for a quick dinner one night.

Red Lentil Soup

  • Olive oil
  • 2 carrots, trimmed, peeled and small diced
  • 2 stalks celery, trimmed and small diced
  • 1 medium onion, trimmed, peeled and small dice
  • 2 cloves garlic, minced or microplaned
  • 1 tsp dried thyme
  • 1-2 Tbsp tomato paste
  • 1 can chopped tomatoes
  • 2 cups dried red lentils
  • 4 cups chicken or vegetable stock
  • 1 -2 cup water (optional)

In a large pot, heat the carrots, celery and onions over medium heat until soft, then add the thyme and lentils and stir to coat.  Pour in the canned tomatoes and stock and bring to the boil, then reduce to a simmer and cook 30-45 minutes.  If the soup gets too thick, thin with water to the desired consistency. Serve with crusty bread.

(btw – if you don’t like your soup “with bits,” then use a hand blender to puree it)