I love a good lentil soup, but I also sometimes want to avoid the tedious work of prepping it. That is where using pre-cooked lentils makes your life that much easier. And you can cut your cooking time in half. I also find the broth doesn’t get that heavy “bean” flavor that can develop when you cook the lentils in it. As well, the lentils stay firm and don’t mush up.
Two examples of what you can find. I used the black lentils in this recipe (I found those at Target),
The soup is what I would call “accidentally” vegetarian/vegan if you use vegetable broth. It is a price-conscious meal that uses affordable vegetables.
Quick Lentil Soup
Ingredients:
- 1 Tbsp avocado or olive oil
- 4 carrots, peeled and chopped small
- 4 stalks of celery, trimmed and chopped small
- 1 onion, finely chopped
- 4 cloves garlic, finely diced
- 4 cups lower-sodium broth (chicken or vegetable)
- Ground black pepper, to taste
- Pinch of cayenne pepper, if desired
- 1 package cooked lentils
Directions:
Heat the oil in a stockpot over medium heat, add in the vegetables, and saute until tender. Add the garlic, and saute for another minute.
Add the broth and bring to a boil. Turn the heat to medium-low, cover, and let simmer for 15 minutes. Stir in the lentils, let heat for 5 minutes.
Season to taste and serve.
Serves 4.
Notes:
Canned lentils are sold in some stores and online. I have also found that Goya makes and sells them. If you do this, use 2 15-ounce cans, rinsed first.
~Sarah