Make a warm comforting, and healthy lentil soup

fresh homemade lentils soup with onions and cherry tomatoes on wooden table

When you wonder what’s for dinner tonight, think soup. And this healthy lentil soup from guest blogger Dr. Janet Brill is comforting, warm and just right for those chilly autumn nights.

Dr. Janet says that soup is super filling, nutritious and proven to help control weight. So what’s not to like. So tonight, enjoy a delicious bowl of Lentil soup, add crusty whole grain artisan bread and enjoy a comforting cool weather dinner.

After you’ve tried this declicous and comforting cool weather soup you should visit Dr. Janet’s website for more healthy information and recipes!

Dr. Janet’s lentil soup

Yield: 12 servings (serving size: 1/12th of recipe, 258 grams or ~ 1 ¼ cups soup)

• 1 package (16 ounces) French green lentils
• 2 teaspoons sea salt
• 1/3 cup extra virgin olive oil
• 1 bay leaf
• 2 stalks celery, chopped
• 1 cup chopped onion
• 2 carrots, chopped
• 2 plum tomatoes, chopped
• 1 carton (26 ounces) Parmalat chopped tomatoes
• 2 garlic cloves, mashed2 cups chopped kale, stems removed
• 3 cans (14 ounces each) reduced sodium chicken broth
• ¼ teaspoon freshly ground black pepper
• Fresh parsley, for garnish, optional
• Parmesan cheese, for garnish, optional

Wash lentils and place in a large soup pot. Cover lentils with water and add 1-teaspoon sea salt. Bring to a boil and cook for 5 minutes. Drain and rinse lentils and set aside. Heat olive oil in soup pot with bay leaf over medium heat.

Add in celery, onions, carrots, and garlic and cook for five minutes, stirring occasionally. Add in kale and cook until wilted (approximately 5 minutes) then stir in tomatoes. Next, add in chicken broth, remaining salt, and lentils to pot. Stir all ingredients and bring to a boil over high heat. Reduce heat and simmer uncovered for 15 minutes.

Add pepper and remove bay leaf before serving. Divide into bowls and garnish with parsley, freshly grated Parmesan cheese, and a touch of olive oil if desired.

Nutritional Information Per Serving (~ 1 ¼ cups soup)

Calories: 220

• Fat: 6 g
• Cholesterol: 0 mg,
• Sodium: 742 mg,
• Carbohydrate: 30 g,
• Dietary Fiber: 7 g,
• Sugars: 5 g,
• Protein: 12 g