Lentil Soup

Legumes are supposed to be one of the super foods of the day. They are low in fat, high in protein and full of good things like fiber and even antioxidants. People like Jillian Michaels recommends eating a serving a day. I try to eat them at lunch, since they are very filling. I have lunch at 11:05, thanks to the schedule at school. That leaves a pretty big gap between lunch and dinner, so I'm all for eating something that leaves me full for awhile.

I'm a big fan of lentils, since they cook fairly quickly. Today's recipe is pretty flexible. You can make lentil soup on the stovetop or in a crock pot. You can also add the vegetables you like, or play with the amounts a bit.

Lentil Soup

• 2 cups Carrots
• 2 cups , Chopped
• 2 cups Onions
• 3 tbsp Extra Virgin Olive Oil
• 4 cups Homemade Vegetable Broth
• 1 lb Lentils
• 1 Bay Leaf

Directions

Chop the vegetables finely. In a dutch oven, saute the vegetables until soft. Add the broth, lentils, bay leaf (whole) and salt and pepper as desired. Bring soup to boiling. Turn heat down and simmer an hour or two. Add water if it gets too dry. Try adding other vegetables like spinach. You can also add all the ingredients to a crock pot and cook for 8 to 10 hours on low.