Simple Lentil Soup in a Mason Jar | Lunch to go!
I made a big pot of this simple yet satisfying lentil soup to supply a quick and easy lunch throughout the week. Now in the dead of winter, a hearty soup is all I want to eat! Pack it in a jar or thermos to keep hot and enjoy on the go.
– 1 bag dried Puy French lentils (or other lentil variety of choice)
– 3 carrots, chopped
– 3 celery stalks, chopped
– 1 large spanish onion, chopped
– Pinch of dried thyme
– Pinch of smoked paprika
– 3 cloves garlic, chopped
– Salt & freshly cracked black pepper
– Vegetable broth or water (I used veggie homemade broth)
1. Soak the lentils overnight so that they begin to sprout. Sprouting helps the digestibility of lentils, which can be tough on the tummy, and allows their nutrients to be more bio-available. Anytime you soak legumes, liquid is absorbed and this shortens the cooking time. This is a plus when using larger legumes like kidney beans that normally take longer to cook.
2. In a large pot, saute the onion, garlic, carrots, celery, thyme, and smoked paprika in some olive oil. Season with salt and cracked black pepper.
3. Drain the soaked lentils and add to the onion mixture. Cover with vegetable broth or water. Season with salt and cracked black pepper.
4. Let the soup cook for 30-40 minutes or until the carrots and celery are tender.
5. Lentils are a fantastic source of protein – 1-cup of cooked lentils has 18 grams of protein! These legumes are also packed with iron and fiber, as well as being a source of calcium, B-Vitamins and vitamin C.