13-Minute meals with Chef Suzanne: Lentil soup
Recipe by Chef Suzanne, as seen on the Noon Show Jan. 28.
1 teaspoon extra virgin olive oil
½ cup small onion diced
½ cup carrot finely chopped
½ cup celery finely chopped
1 teaspoon garlic
1 can (14.5) oz low sodium vegetable or chicken broth
1 cup cooked lentils
1 teaspoon cumin
Place olive oil in small pan and place onion, carrot, celery and garlic. Sautee until translucent about 5 minutes. Add remaining ingredients and simmer for 5-10 minutes.
Lentils are versatile and very healthy. A ½ cup of cooked lentils contains of 9 grams of protein and 8 grams of fiber. Red and orange lentils cook the fastest.