SERVES 6
Lentils are loaded with protein and dietary fiber, which will help keep you full while providing a number of other health benefits. Eating lentils has been shown to help reduce blood cholesterol and the risk for heart disease.
1 POUND DRY LENTILS
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1 TEASPOON MINCED GARLIC
1 YELLOW ONION, CHOPPED
1 LARGE STALK CELERY, CHOPPED
1 CUP CHOPPED TOMATOES
8 CUPS LOW-SODIUM VEGETABLE BROTH
½ TEASPOON GROUND CUMIN
1 TEASPOON SALT
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
1. Rinse the lentils in fresh water and then drain and set aside.
2. In a stockpot, heat the olive oil over medium heat.
3. Add the garlic and cook for 1 minute.
4. Stir in the onion and celery and cook until tender, about 6 to 8 minutes.
5. Add the lentils, tomatoes, vegetable broth, ground cumin, salt, and pepper and bring the soup to a boil.
6. Reduce heat and simmer the soup, covered, for 35 to 40 minutes.
7. Remove the soup from heat and puree using an immersion blender. Serve hot.