Lazy Lentil Soup


Of all the beans, lentils are the easiest and quickest to cook. The reds are the laziest—meaning you really don’t have to do much to them for a great-tasting dish. This recipe comes to us from Stefanie Sacks and appears in her new book, What the Fork are You Eating?

Serves 4 to 6

  • 1 tablespoon extra virgin olive oil
  • 2 shallots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 sprig fresh rosemary, stem removed, minced
  • 1 cup red lentils
  • 6 cups water
  • 1⁄2 teaspoon salt, or more to taste
  • Freshly ground black pepper, to taste

In a medium pot, heat the olive oil over medium heat. Add the shallots, celery, tomatoes, and rosemary and sauté for 3 to 5 minutes or until the vegetables are slightly tender.

Add the lentils, water, and 1⁄2 teaspoon salt. Bring to a boil, uncovered, over medium heat, then reduce to a simmer and cook for another 30 minutes. Add salt and pepper to taste.

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Nutrition Information

Lazy Lentil Soup

Servings per Recipe: 4

Amount per Serving

Calories:  221

Calories from Fat:  38

Total Fat:  4g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  315mg

Potassium:  630mg

Carbohydrates:  34g

Dietary Fiber:  13g

Protein:  13g

Sugars:  2g

Vitamin A:  11%

Vitamin C:  15%

Calcium:  6%

Iron:  26%

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