Ode to the Lentil


There are so many reasons I love the mighty lentil. I don't eat much meat and they are packed with protein. Additionally, they are a great source of fiber and they fill you up without costing you much calories. And on top of all of that they are so easy to make. You don't have to soak these babies over night (which is crucial because for some reason the whole bean soaking overnight thing grates on my nerves) and they cook relatively quickly in about 30 or 45 minutes. And this time of year is perfect lentil soup making weather. Why I made a huge pot just last night (and FYI it pairs niiiicely with Downton Abbey). It's warm and wholesome and it couldn't be healthier and it saves so you can eat it all week. Now I ask you, what's not to love?

Amy's Lentil Soup Funtimes
1 onion
3 carrots
4 celery stalks
5-6 shitake mushrooms
3 garlic cloves
1 tbsp tomato paste
1 tsp dried thyme
1/2 tsp dried oregano
1 bay leaf
a dash of hot sauce
1 and 1/2 cups lentils (rinsed)
3 cups-ish vegetable broth
kale (or whatever green just for an extra nutritional kick in the keester)
olive oil, salt & pepper


1. chop first five ingredients and sauté in a big soup pot with olive oil for about five minutes 2. add spices and tomato paste stir and sauté for another minute or two 3. add lentils and vegetable broth, season well with salt and pepper 4. bring to a boil 5. simmer covered for 30-45 minutes, until lentils are done 6. add your green at the very end and cook for an additional few minutes or so until the green in somewhat cooked 7. eat two or three bowls and feel good about life because you are so healthy (and this totally makes up for those mini-cheeseburgers on Saturday night)