13-Minute meals with Chef Suzanne: Lentil soup

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Recipe by Chef Suzanne, as seen on the Noon Show Jan. 28.

Lentil soup

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.