Double Lentil Soup with Red and Green Lentils

It always feels good to get into the kitchen to make 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®

Ingredients:

• 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

Instructions:

1. 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.
2. 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.
3. Ladle soup into bowls, sprinkle with Garlic Gold® Italian Nuggets, and serve.

Yield:

Serves 4

Notes:

1. 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.
2. 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.
3. 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.
4. 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.