Better Off Well




Easy Lentil Soup

My son's school is stocking up the local food pantry for the summer, and I made sure to include a couple bags of lentils in his donation bag. Why?

Not only are they filled with nutrients like iron, B vitamins, and fiber, lentils are easy to prepare. No need to soak ahead of time, and ready for most recipes within 25 minutes.

Last week, I made Lentil Joes and the next rainy day may call for Lentil Loaf and mashed potatoes.

This soup is easy, too. Saute the veggies while the lentils cook, mix everything together, then season. How easy is that?


3/4 c green lentils 1 1/2 c water 2 carrots, diced 1/4 c red onion 2-3 cloves garlic 2 1/2 c vegetable broth 2 c chopped kale 2 tsp GMO-free soy sauce 1/2 tsp ground black pepper 1 tsp curry


Pour water into a pot and add lentils. Bring to boil and then lower heat to simmer for about 15 minutes. Lentils should be al dente- somewhat firm to the touch. While lentils cook, saute carrots for a couple minutes, then add onions and garlic and saute for about 5 minutes more. Drain lentils when they are ready, and add carrot mixture.

Add chopped kale and vegetable broth. Mix should be covered by about an inch of broth, so use a little more broth if necessary. Bring back to a boil and then lower to simmer for about 10 minutes so kale can soften. Turn off heat, add seasonings, allow to marinate for five more minutes, and then serve. Season with sea salt to taste, if necessary.

Serves 3-4 people.