Lentils are growing in popularity as more and more people are making efforts to eat healthy. Lentils are a legume, like soybeans, and high in fiber and protien. Lentils are available in black, brown, and green, as well as quick-cooking or the slow-cook variety. My soup calls for sprouted lentils which are ready in minutes. Quick & Easy Lentil Soup is ready in 20 minutes and makes a nourishing and tasty meal. If you have any leftovers it freezes well. Today I made my kettle of soup vegan by using vegetable stock. Low in sodium, fat, and gluten free, the soup is delicous!
1 cup dry, sprouted lentils
1 cup of your favorite salsa
1 14.5 can diced tomotes
2 cups of water
4 cups fat-free, low sodium vegetable, beef, or chicken stock
salt & pepper to taste
Heat stock and water on medium high heat until you have a slow boil. Add lentils, stir, and reduce heat to medium. Cook covered 10 minutes. Add remaining ingredients, stir well, season to taste. Be sure and taste your soup prior to adding any salt and pepper as yur salsa may be well seasoned. Heat uncovered on medium heat an additional 10 minutes.
*Optional Ingredients: Add 1 – 1 1/2 cups cooked chicken or beef, to your soup in the last 15 minutes of cooking.
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