Lentil Soup

This soup really hit the spot.  Loaded with fiber, protein, and complex carbohydrates is is one healthy meal in and of itself!  Legumes, such as the lentils found in this soup, have also been found to control blood glucose levels.  So, if you are having trouble with high blood sugars, this recipe is somewhere to start!  So warm and hearty, it is the perfect pairing for these dark, chilly fall nights we have been having lately.  I paired this with a kale and swiss chard salad and some garlic Naan bread (I like the Stonefire  brand).

Ingredients:

2 Tbsp olive oil

1 onion, finely chopped

1/2 cup carrots, finely chopped

1/2 cup celery, finely chopped

1 tsp salt

1 pound lentils, picked and rinsed

3/4 can (15.5 oz) crushed tomatoes, preferably low sodium

2 quarts vegetable stock, low sodium

1/2 tsp ground coriander

1/2 tsp ground cumin

Directions:

Place olive oil into a large stock pot and set over medium heat.  Once hot, add onion, carrot, celery, and salt and cook until the onions are translucent and soft, approximately 6-7 min.  Add the lentils, crushed tomatoes, broth, coriander, and cumin.  Stir to combine.  Increase heat to high and bring to a boil.  Then, reduce heat to low and cover at a low simmer until lentils are tender, approximately 35-40 minutes.  

Recipe taken from: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe/index.html