Lentil Soup

Lentil soup never really sounded exciting to me, especially since my mother made it often as me and my siblings were growing up, but now I've learned to enjoy it. Not only do I find it much tastier, I've realised how wonderful lentils are for us. They are packed with protein and fibre and are an excellent choice to cook with for those who do not eat meat, but still want the benefits of the protein.

There's nothing too glamorous about lentil soup, but I promise if you try this recipe you will enjoy it and make it again. It's thick and savoury and all around good for you!

Ingredients

1 cup lentils (brown or green)

4 cups chicken broth (or vegetable)

2 large carrots, diced

1 large onion, diced

1 tomato, diced

4 cloves garlic, minced

1 tbsp lemon juice

1 tsp salt

1 tsp black pepper
1 tsp chilli flakes

1/4 tsp cumin

1/2 tsp turmeric

Directions
Rinse the lentils then cook in a pot with 4 cups of chicken broth over high heat until it boils. Once it boils, turn down to medium-low heat and let simmer for 25 minutes.

While it's simmering, chop up the vegetables. I used a mini food processor to get it done quickly. Set aside the vegetables until it's time to add them.

Once the lentils have simmered for 25 minutes, add the diced vegetables, lemon juice and spices. Let simmer in the covered pot for another 10 minutes.

When it's finished cooking, use a hand blender to purée the lentils and veg into a nice thick soup. Eat hot, and if you'd like, serve with a spoonful of sour cream.

Enjoy!