Lentil Soup

Whats better than soup on a cold and rainy day? Probably nothing. This hearty lentil soup is grandma’s recipe and one you’ll want to use this winter. Besides it being easy and tasty, it’s also healthy!

Not only is there barely any fat in this soup but lentils are so good for you! They are packed with protein and fiber, while also helping lower cholesterol and help your heart and digestive health. So… eat away!

What you’ll need:

  • 1 lb bag of uncooked lentils
  • 2 large carrots, peeled and diced
  • 2 celery stalks, washed and diced
  • 1 onion, peeled and ends cut off
  • 2 tbsp (and more to taste) of Rosa Blanca or Chicken Bouillon
  • A few dashes (and more to taste) of Maggi*
  • 3 strips of bacon
  • Water

So two of the ingredients I listed most people probably don’t have. For the Maggi* you can substitute soy sauce but use about 3/4 tsp. IMG_1494.JPGFor the Rosa Blanca/Chicken Bouillon/Whatever you call it… I highly suggest buying it. It is a staple ingredient that I use in almost every soup. It can also be used to make chicken broth. Also for this, I suggest buying the powder, not cubes. I promise you will use it more than you think.IMG_1493.JPG

Okay! On to the cooking! First you’ll want to check your lentils for bugs or rocks. Don’t worry, it’s a normal thing to do. Either pour it all out on a white sheet or slowly pour them in to your hand to check. Once this is done, rinse your lentils and add them to the pot.IMG_1485.JPG

Now we’ll dice up our celery and carrots and also add them to the pot. FullSizeRender-1.jpg

Once that’s done, add your whole onion and fill the pot with water. Make sure to leave space at the top of the pot because we will be boiling this.IMG_1492.JPG

Now…boil! Once it comes to a boil add Rosa Blanca/Chicken Bouillon and Maggi*. Bring it down to a medium simmer and set your timer for 20 minutes. While this is cooking, we’re going to crisp up some bacon. Add your bacon strips in a dry pan and cook until crispy, flipping half way through. Also…try not to burn your bacon like I almost did. Once everything is fried up, set them on a paper towel to absorb the excess oil. Then, cut it up in to the same size pieces as your veggies.

When the 20 minutes is up..add the bacon! At this point you’ll want to taste it. I added 1 more tablespoon of Rosa Blanca/Chicken Bouillon and a few more dashes of Maggi*. I let this cook for about 8 more minutes until the lentils were tender, but not mush.

Once that’s all done, serve it up and try not to burn your tongue!IMG_1501.JPG



One Comment Add yours

  1. Dorothy Kluchnik says:

    Honey in your recipe you mention rosa Blanca and you posted a picture of knorr chicken bullion there is no place to find rosa Blanca so we use Knorr ( look at your picture). Love you

    Sent from my iPad



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