Lentils are high in fiber and promote stable blood sugar. Make a batch and freeze the rest for easy leftovers.
What you'll need
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Large stockpot or slow cooker
Vegetable peeler
Stovetop
Spatula or spoon
Ingredients
Serves 4
1 tablespoon Olive Oil
1 stalk Celery
1/2Onionmedium, chopped
1 Carrotmedium, chopped
1 clove Garlicminced
3/4 cup Lentilsdried
1 quart Vegetable Broth or of Water
1 Sweet Potatomedium, peeled and chopped, optional
2 teaspoons Apple Cider Vinegaroptional or of Lemon Juiceoptional
Directions
1.
Heat the oil in a large stockpot over medium-high heat.
2.
Add vegetables and sauté for 6 to 8 minutes, stirring frequently, until onion is translucent.
3.
Add garlic and lentils and cook for 2 minutes, stirring constantly.
4.
Add broth or water, bring to a boil and reduce heat to low.
5.
Simmer stew for 30 to 40 minutes, stirring occasionally, until lentils are tender.
6.
Add vinegar or lemon juice and cook for an additional 10 minutes.
Chef's Tips
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.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 4
Amount Per Serving
Calories 204
% Daily Value*
Total Fat 4 g
5%
Saturated Fat <1 g
3%
Sodium 45 mg
2%
Total Carbohydrate 34 g
12%
Dietary Fiber 6 g
21%
Protein 10 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
