Lentil Soup

Over the years, I have had so many requests for this recipe I have lost count!

When Brian turned 1, I remember vividly stepping on the scale and seeing that my last 28 lbs of post pregnancy weight was still with me. At that moment i decided to part ways with it as it no longer served me to maintain the relationship.

Over the following months the weight slowly started to disappear and I can partially credit this wonderful soup. It's hearty, filling and satisfying. I would make a big batch and freeze in serving size containers.

This recipe makes 14 cups. Each cup has;
111 calories
127 mg sodium
less than 10% fat and high in fiber

4c. low sodium chicken broth (if not watching your sodium you can use bouillon)
4c. water
1 c. dry lentils, rinsed
28 oz can whole or chopped tomatoes (I always chop) with juice
6 oz. tomato paste
1 Tb brown sugar
1 c. each; sliced carrots, italian green beans (or a bag of frozen mixed)
1 large onion
3 cloves garlic (or a big spoonfull of jarred garlic)
1 c. small dry pasta (you could also use rice)
1 bay leaf
1/2 tsp each; basil, oregano, thyme, black pepper and marjoram ( sometimes use 1 T. Italian seasoning)
1/4 c. wine vinegar

In large pot combine broth, water, lentils, tomatoes, tomato paste, brown sugar, vegetables and garlic.
Bring to a boil, lower heat, simmer 30-45 minutes.
Add 2 more cups of water, pasta, spices and vinegar, simmer 30 minutes.

If you are going to freeze some, now is the time to do it before the pasta gets too soft. If you are not going to freeze, you can put it in a crockpot and just leave it on low so people can serve themselves as they roll in the door :)

Since we are nearing fall, I thought it would be a good time to share this wonderful recipe. Again.

xo,

G