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.