Hearty Lentil Soup

New Year’s resolutions always include losing weight and eating healthy. Lentil soup is low calorie and high in fiber; both important for keeping your resolutions. I like to add garbanzo beans for extra protein and roughage. If you’d would like a more spicy version add a tablespoon of hot sauce.

2 teaspoons olive oil

1 medium-size yellow onion, chopped (1 1⁄2 cups)

2 celery stalks, finely chopped (1⁄2 cup) 

3 large garlic cloves, minced (1 1⁄2 Tbsp.) 

2 teaspoon ground cumin 

1 cup baby carrots, sliced

1 package (15.5 oz) dried brown lentils 

1 can garbanzo beans, rinsed and drained

8 cups lower-sodium vegetable broth 

1 (14.5-oz.) can diced tomatoes, undrained 

2 teaspoons kosher salt 

1/4 teaspoon black pepper


Put oil in a large Dutch oven heat medium-high. Add onion, celery, and garlic to Dutch oven. Cook over medium-high, stirring often until softened, about 5 minutes. Add cumin, and cook, stirring constantly, until toasted, about 1 minute. Stir in carrots, lentils, garbanzo beans, broth, tomatoes, salt, and pepper. Bring to a boil over medium-high. Reduce heat to medium-low; simmer until lentils are tender, 45 to 50 minutes.





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