Easy Lentil Soup

During the holidays, food is always part of the celebrations.  I want you to enjoy yourself, and I know it’s hard to stay on track with healthy eating.  Aim for the 80/20 rule … indulge for 20, eat healthy for 80.  You’ll need to plan a little bit, though; this easy, nutritious lentil soup will make it easier.   Make a big pot, portion it out into single servings containers and even stick some in the freezer. You'll have it on hand to grab for lunch or light dinner in between holiday meals.

INGREDIENTS

1-2 tablespoons olive oil

1 large onion

2-3 medium carrots, sliced in half moons

3 garlic cloves, minced

2 tablespoons tomato paste

1.5 cups lentils (green or red,) rinsed

1/2 teaspoon dried thyme

2 cans (14.5 oz each) chicken or vegetable stock (vegan option)

1 tablespoon red wine vinegar

Salt + Pepper

DIRECTIONS

Heat the olive oil over medium heat in a large pot or Dutch oven.

Add the onions and carrots, and cook until tender (about 5 mins.)

Stir in the garlic for about 30 seconds.

Stir in the tomato paste for about 1 minute.

Add the lentils, thyme, broth and 2 cups of water.

Bring everything to a boil, then turn the heat to a summer.

Cover, and let cook 30 - 45 minutes, until the lentils are tender.

Check periodically; if the soup gets too thick, add a little extra water.

Stir in vinegar and salt/pepper before serving.

~Adapted from Great Food Fast (Martha Stewart)