IT GOES WITHOUT SAYING THAT WE HAVE HAD A CRAZY WINTER ALL OVER THE COUNTRY, FRIGID TEMPERATURES AND SNOW SEEM TO BE AN EVERYDAY OCCURRENCE. NOTHING CURES THE WINTER BLUES LIKE A NICE HOT BOWL OF SOUP, AND THIS LENTIL SOUP FROM OUR FRIENDS AT ENGINE 2 DIET DOES JUST THAT. LENTILS ARE VERY LOW IN FAT WITH TONS OF FIBER AND PROTEIN, IN OTHER WORDS THEY ARE PERFECT FOR FUELING YOU THROUGH YOUR WORKOUT OR ON THE FIRE FLOOR..
LENTIL SOUP
SERVES 4
INGREDIENTS:
1 ONION, CHOPPED
3 CLOVES GARLIC, MINCED
2 BAY LEAVES
16 OZ LENTILS, RINSED AND DRAINED
32 OZ VEGETABLE STOCK
2 C WATER
1 TSP DRIED THYME
½ TSP WHITE PEPPER
4 CARROTS, SLICED
4 STALKS OF CELERY WITH GREEN TOPS, CHOPPED
4 CUPS SPINACH, CHOPPED
1 TBS WHITE VINEGAR
INSTRUCTIONS:
Sauté the onion, garlic, and bay leaves on high heat in a large soup pot for 5 minutes, until onion browns.
Add the lentils, stirring for 3 minutes, until warm.
Add remaining ingredients and cook covered on low heat for 20 minutes, adding water as necessary to achieve desired consistency.
Add chopped spinach and vinegar and remove from heat. Let sit covered for a few minutes before serving.