Aunt Bev's Easy Lentil Soup

I was asked the other day by a colleague if I posted recipes on my blog.  I have avoided doing this for one simple reason.  There is no magic formula (recipe) that will transform your body.  While diets do work, they are only temporary.  Also, many diets (a soup diet) are not a practical way to live your life.  Lets be honest, even if you love soup, you can not eat it every meal!  The solution? Eat CLEAN.  Choose a variety of foods high in protein and complex carbohydrates.  Avoid foods that are refined or processed.  If you can not pronounce or read the ingredient list, chances are that food (chemicals) should not be going in your body.  I always ask myself, what food group does this fall into? If you are placing your food into the "others" category, chances are you should not be consuming it. 

That being said, I am going to post some of my favorite recipes each week.  I will try and post this featured recipe on Friday, so you can pick up the required ingredients on Friday (when the weekly grocery sales start).  Also, trying a new recipe can be time consuming.  Saturday and Sunday, is the perfect time to spend some more time in the kitchen.  

I made this recipe this morning, after my aunt Bev, so kindly gave me the recipe.  It tastes delicious, is easy to make, high in fiber and protein, and really cheep to make.  If your looking for a soup that packs protein, without meat, this is the perfect recipe.  The red lentils are also high in fiber, protein, and considered a complex carbohydrate.  Which means, you will not get that spike in blood sugar levels,  which happens with simple carbohydrates (white bread, white pasta, etc).  

I have decided for the New Year to avoid meat on Mondays.  I am calling it, Meatless Mondays.  Prepare all your meals without using meat.  This is the perfect meatless Monday meal recipe. 

Easy Lentil Soup

8 oz. split red lentils                                2 large carrots finely chopped or grated

2 tbsp. butter or marg                              1 lemon for zest only  

1 med onion finely chopped                     1/2 tsp salt

8 cups light vegetable stock                     Freshly ground pepper

2 stalks celery finely chopped

Method:

Clean and rinse lentils

Heat butter in pan and saute onion for 2-3 mins

Add the diced celery and carrots then cover and let veggies sweat 5 minutes

In a large pot prepare vegetable stock ( water with cubes or carton or cans)

Add the vegetables to the stock

Stir in the lentils, add the lemon zest, salt and pepper to taste

Bring to a boil, reduce heat and simmer for 15 to 20 mins or until veggies are tender

Roughly blend the soup in a liquidizer or food processor. Soup should not be too smooth.

Return soup to pot , check seasoning and reheat gently

You can half the recipe if you like, but I think you will want the whole pot! Enjoy :-)