Lentils are high in fiber and promote stable blood sugar. Make a batch and freeze the rest for easy leftovers.
What You'll Need
- Cutting board
- Chef knife
- Measuring cup
- Measuring spoons
- Large stockpot or slow cooker
- Wooden spoon
Heat the oil in a large stockpot over medium-high heat.
Add vegetables and sauté for 6 to 8 minutes, stirring frequently, until onion is translucent.
Add garlic and lentils and cook for 2 minutes, stirring constantly.
Add broth or water, bring to a boil and reduce heat to low.
Simmer stew for 30 to 40 minutes, stirring occasionally, until lentils are tender.
Add vinegar or lemon juice and cook for an additional 10 minutes.
This soup can also be made in a slow cooker. For a 2-qt. slow cooker, increase the amount of vegetables and lentils, but keep the amount of broth the same.