Over the weekend we took Lily to a restaurant for brunch and gave her pea soup. She absolutely loved it so I was inspired to make a healthier version at home. I figured I might as well make it a soup I would eat too. Problem is, I love a good, chunky, hearty soup. Just feels like more of a meal, you know? So I decided to go with a lentil soup recipe that I could make chunky (sorry to use that word again) for me, and then throw it in the Vitamix and puree it for Lily. Turned out so good that I had to share with you.
Here is my super easy and healthy lentil soup.
Ingredients:
1 litre low sodium vegetable broth
1 garlic clove minced
1 small yellow onion diced
1 large carrot diced
3 celery stalks diced
1 cup dry red lentils
1/2 tsp cumin
1/2 tsp oregeno
1 tsp paprika
1 bay leaf
1 tsp sea salt
Directions:
In a large pot heat 1 tbsp olive oil and add garlic, onion, carrots and celery. Cook for 3-4 minutes until veggies are soft. Add in broth, lentils, spices and bay leaf. Bring to a boil. Once boiled, lower heat to simmer, cover the pot and let it sit for 25 minutes. Add more salt if needed but we kept it less salty for the baby.
Enjoy! xoxo