Lentil Soup
Here’s a simple lentil soup recipe. My doctor goes over my diet each time I see her for an annual physical. She inevitably tells me that I eat too much meat and not enough vegetables. Well, this should make her happy. And if you replace the chicken stock with vegetable stock it would be vegan. According to Medical News Today lentils really are pretty healthy.
Ingredients:
- 3 tbsp. olive oil
- salt and black pepper
- 2 garlic cloves, minced
- 1 cup Italian trinity (carrot/onion/celery)
- 6 cups vegetable or chicken stock
- 2 cups dried rinsed lentils
- 14 oz crushed tomato
- 1/2 tsp. coriander powder – optional
- 1 ½ tsp. paprika
- 2 dried bay leaves
Heat oil in a large pot over medium heat. Add garlic and cook for a few minutes. Add the trinity and cook for 10 minutes until it begins to dry.
Add all remaining ingredients and stir. Bring it to a boil and then lower the heat to a simmer. Cover the pot and cook for 45-50 minutes or until lentils are soft.
Remove bay leaves and take a cup of the soup and put it into a blender. Blend until it’s smooth and put it back into the pot. 
Taste for seasoning. If the soup is too thick add some water.
For a variation you can stir in some cooked white rice when the lentil soup is almost done.
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