"Warm up with hearty lentil soup."

Warm up with hearty lentil soup.

To me, lentils are the ideal ‘convenience’ food:  healthy, economical and tasty.  Note: usually the first two items cancel out the last.

Not only are lentils packed with B vitamins (especially B3) they are also high in iron, zinc and calcium.  According to the USDA website “one-half cup of cooked peas or lentils provides more than 10 grams of dietary fiber.”  Add some rice or beans and you’ve got a great source of protein or replacement for red meat (whoa – I know that might be pushing the envelope here.)

Since lentils are so good for you it only seems fair to add bacon to the recipe below as a counterbalance.  The soup recipe below is simple and makes an ample amount for friends, family or your future lunch (it freezes without a hitch!) 

Lentil Soup 

  • 1 lb. bacon - sliced
  • 2 cloves garlic - minced  
  • 1 cup celery - chopped, with leaves
  • 1 cup carrots - chopped
  • 2 large tomatoes, peeled and diced
  • 1 lb. lentils 
  • 3 quarts water
  • 1 1/2 teaspoon salt 

Optional ingredients:  bay leaf, basil, hot sauce or Tabasco and a squeeze of lemon juice. 

Step 1

Cook bacon, onions and garlic.  Drain the fat thoroughly.  Return the mixture to your stock pot. 

Step 2

Add remaining ingredients.

Step 3

Cook ingredients until lentils are soft but firm*.  If you want a creamy texture, puree half the soup in a blender and return to the pot.  

*This step won’t take more than 45-60 minutes.