What’s more comforting than a hot bowl of soup or stew on a cold winter’s day served with a chunk of earthy bread for soaking up all the yummy goodness?
Even better, soups and stews are all-in-one, easy-to-make meals that fill your home with an inviting aroma while they’re cooking. Make a big batch, separate it into small containers and freeze to enjoy later.
“Soups and stews are among my favorite things to make during the chilly months of winter,” says CentraState registered dietitian Caryn Alter, MS, RD “It’s a great way to use leftover vegetables and beans, and these flavorful comfort foods can be both satisfying and nutritious.”
Here’s one of Alter’s favorite vegetarian lentil soup recipes chock full of fiber, protein and iron.
Lentil Soup
Yield
11 servings
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots (diced)
- 2 medium celery stalks (chopped)
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 2 cups dry lentils
- 1 can crushed tomatoes (14.5 ounces)
- 2 cups vegetable broth
- 6 1/2 cups water
Steps
- In a large soup pot, heat oil over medium heat. Add carrots, celery and onions; stir until the onion is tender.
- Stir in garlic, oregano, basil and pepper. Cook for 2 minutes.
- Stir in lentils and tomatoes, then add the vegetable broth and water. Cover and bring to a boil. Reduce heat and simmer for at least 1 hour or until lentils are tender.
- Store leftovers in the refrigerator and reheat on the stove or in the microwave.
Suggestion
Use whole-grain bread for dipping to soak up all of the broth. Remember, if you’re not a vegetarian, you can always add chicken, turkey or beef.
Source: USDA Nutition.gov
