When it’s cold outside, everyone needs a warm cup of soup. Lentils are an excellent source of fiber, packed with protein and vitamins. One cup of cooked lentils provide 18 grams of protein and are only 230 calories. Unlike other dried beans, they don’t require soaking. Because they cook quickly you can put a hearty and nutritious soup on the table in just 30-45 minutes. I hope you enjoy.
1 Tbsp tomato paste (Linked Here)
3 Large tomatoes chopped or one 15 ounce organic diced tomatoes (Linked Here)
1 Tbsp Butter (linked Here)
1 Tbsp Olive Oil (Linked Here)
5 Cups Chicken Broth (Linked Here)
2 tsp kosher salt (Linked Here)
1/2 tsp freshly ground black pepper (Linked Here)
- Wash and rinse lentils and cook in 4 cups water for about 15 minutes. Drain and set aside
- Place olive oil and butter in a soup pot, add ground beef and sauté until browned
- Add chopped onion sauté 3-4 minutes
- Add tomatoes and tomato paste cook for another 3-4 minutes
- Add carrots, lentils and chicken broth. Cook over medium heat, stirring occasionally until tender. About 20-30 minutes
- Add salt and pepper and continue cooking 3 minutes more.
- Ladle into a bowl, squeeze a few drops of lemon juice, sprinkle dry mint leaves and pepper flakes over the top and serve with toasted bread or crackers.
*To make it vegetarian skip the meat and use vegetable broth instead.
Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!
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