Some lentils play hard to get. Take the yellow lentil, for instance: even after an hour of cooking she’s still tough on the teeth. But the green lentil, well, she’s a bit of a slut.
Green lentils are fast and easy: they require no soaking, take just 20 minutes to cook, and will go with about any vegetable you throw at it. Better still, they’re high protein, low fat, and full of fiber. Not to mention cheap: according to Cheap Healthy Good, a serving of a similar soup costs just $0.69.
Because they’re so easy to cook, green lentils are ideal for quick soups on cold days. This soup doesn’t really need a recipe: just throw in whatever veggies you have on hand. Carrots and tomato are especially good, as is parsley.
Fast and Easy Lentil Soup
- 250g green lentils
- 1 tin of tomatoes
- 1 carrot, sliced
- 2 ribs of celery, sliced
- 1 onion, diced
- 3 cloves of garlic, sliced
- 2 bay leaves
- A handful of parsley
- Enough vegetable stock to cover (or more if you desire a soupy soup)
- Ground black pepper
Put everything together in a pot and bring to a boil. Turn the heat down and simmer for 20 minutes. Optional: At the end, freshen the soup with a splash of vinegar or squeeze of lemon.
Serve with crusty bread.
Per serving: 282 Calories (kcal); 1g Total Fat; 18g Protein; 51g Carbohydrate
Nutrition information derived from the USDA food database.
Link to other high protein vegan foods