Hello there, Garlic Gold® fans! We hope you had a great Memorial Day weekend, spending time with family and enjoying a delicious meal fresh from the grill.
After a big holiday weekend, it always feels good to get back in the kitchen with a super healthy dinner. We’ve come up with a lentil soup that’s not only good for you, it’s full of flavor and simple to prepare. We use two kinds of lentils — the French green variety stay chewy and whole when cooked, while red lentils dissolve into the soup, giving it a thick texture without any blending required.
Lentils are so good for us. They’re a fantastic source of high quality protein, and their impressive fiber content and low glycemic index means they’ll keep you full for hours! We love to have this soup as a first course for dinner, or with a slice of whole grain toast alongside for an easy lunch.
-Coco Morante, Recipe Editor for Garlic Gold®
- 3 tablespoons Garlic Gold® Oil
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 2 large carrots, diced
- 1 teaspoon sea salt
- 4 cups low sodium chicken broth
- 1 cup marinara sauce
- 1/2 cup French green lentils
- 1/2 cup red lentils
- Garlic Gold® Italian Nuggets
- In a medium (3-quart) saucepan or dutch oven, heat the Garlic Gold® Oil over a medium flame. Add the onions, celery, carrots and salt, stir, and cover. Let the vegetables cook for 10 minutes, stirring once halfway through, until they are softened but not browned.
- Add the chicken broth, marinara sauce, and lentils to the pot and stir to combine. Bring up to a simmer, then turn down to low and let simmer, covered, for 40 minutes, until the lentils are fully cooked and the soup is very thick.
- Ladle soup into bowls, sprinkle with Garlic Gold® Italian Nuggets, and serve.
- Too pressed for time to chop vegetables? You can substitute a container of mirepoix (i.e. pre-chopped carrots, onions, and celery) for even easier preparation. It’s available in the produce section of most grocery.
- If you’re limiting your sodium, use a no-salt-added tomato product (sauce or crushed tomatoes will work) and reduce the sea salt in the recipe to your requirement.
- You can use whatever kind of lentils you have on hand for this soup. Just be aware that larger varieties may take a few more minutes to cook through.
- This recipe produces a hearty, thick bowl of soup! If you prefer your lentil soup on the thinner side, just add two cups of broth or water.