Kay S Beatty, MS, RDN
 Registered Dietitian Nutritionist 
Serving Northern Virginia and 
The Shenandoah Valley of Virginia 

Healthy Weight Options, LLC  

Helping you achieve your weight
management goals realistically  

Recipes

Lentil Soup

Posted on November 2, 2016 at 1:55 PM
Have you tried lentils? They're a hearty, yet mild tasting legume that is packed with fiber and nutrients. Below is a recipe by Food Network's Giada De Laurentiis that I altered a bit to produce a more broth-y soup with plenty of Parmesan flavor.

Ingredients:
2 tablespoons olive oil, extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (1 regular size bag), rinsed well
13+ cups low-salt chicken broth
4 to 6 fresh thyme sprigs (or a couple teaspoons of dry thyme)
2/3 cup dried elbow pasta (or any short pasta you like)
1 cup shredded Parmesan

Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. You'll need extra broth for the pasta, so if there's not a lot of broth left after simmering, add more and bring to a simmer again. Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Add about 1/2 cup of the Parmesan into the soup and stir well. Season with salt and pepper, to taste. Ladle the soup into bowls. Sprinkle with the Parmesan and serve.