Lentils, a tiny little member of the legume family, but a mighty source of fiber, minerals and vitamins. All at virtually zero fat and calories! These little guys fill you up and keep you full so you don’t go searching in your kitchen for a snack a few hours later (we can all admit to doing this after having a ‘light’ salad for dinner). Sure, lentils aren’t the prettiest to look at, but with just a few spices and ingredients they are extremely satisfying and delicious.

I’ve played around with a few different recipes for lentil soup, but this is my favorite version. It’s simple, quick and easy. What I love most about this recipe is that you can just throw all the ingredients into one pot and let it simmer. In less than an hour, you have a hearty and delicious soup for dinner. It’s perfect for any cold day this winter! (Have leftovers? No worries. It freezes very well!) 

Recipe
Yield: about 6 servings

INGREDIENTS:
2 tbsp. olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 tsp. kosher salt
1 tomato, chopped
1 lb. lentils, thoroughly rinsed
2 quarts low sodium vegetable or chicken broth
1/2 tsp. ground coriander
1/2 tsp. ground cumin

DIRECTIONS:
1. Heat oil in a large pot (preferably Dutch oven) over medium heat. Add onion, carrot, celery and salt; stir and cook for 6 minutes.
2. Add tomato, lentils, broth, coriander and cumin. Increase heat to high and bring to a boil.
3. Reduce heat to low and cover pot. Simmer until lentils are tender, about 35 to 40 minutes. Taste and season with more salt if needed. Enjoy!