Hearty Lentil Soup

It’s autumn and that means cooler temperatures, falling leaves, fire in the fire pit or fireplace, warm sweaters and hot soup!  This recipe is sure to meet that demand for something hot and satisfying.  Full of wholesome goodness and low on fat and calories.  My calculations bring this soup in at about 320 calories per serving.

Lentil Soup 1

Hearty Lentil Soup

1 lb. lentils, rinsed and soaked overnight

32 oz. chicken stock

32 oz. beef stock

1 lb. frozen collard greens

6 ribs celery, chopped

1 large onion, chopped

6-8 cloves garlic, chopped

4 large carrots, chopped

1/2 lb. lean ham, diced

1 can Rotel tomatoes and green chili’s

pinch of oregano

1 t thyme

1 t basil

2 bay leaves

salt and pepper to taste

Using a large soup pot, combine all the above ingredients and simmer for 2 hours or until the lentils have reached the desired level of doneness (we like ours cooked through but not falling apart).

Serve hot with crusty bread and a little parmesan cheese on top of the soup.  You won’t believe how delicious it is.

Words from my kids:  “This soup is awesome, will you make more this week?”,  “Mom, I took that soup you made to work and everyone wanted to know what smelled so good.  They wanted my lunch!”

NOTE:  Tastes even better the next day.

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