Lentil Vegetable Soup

After a cold, long run Saturday morning, I was craving a warm, healthy soup so we ended up with this delicious Lentil Vegetable Soup. (Of course, I was also craving Mexican food and a Margarita after burning so many calories. That got taken care of later in the day!)

After a couple bites of this soup, Trey looked at me and asked ‘this is really healthy, isn’t it?’ My initial thought was that he didn’t like it if it ‘tasted’ healthy so, naturally, I responded with ‘you don’t like it, do you?’ To my surprise, Trey actually really liked the soup. He said it just tasted really fresh and he was wondering how many more bowls he could eat. Portion size matters less and less as the ‘healthy’ meter increases. I mean, who worries about eating too many bowls of vegetables!?

Obv. not this guy…


(He was so sweet to help with chopping. The babe took an extra long nap for us so we got to cook TOGETHER for the first time in 5 months!)

After cooking and consuming several bowls of soup and way too much cornbread, our tummies were very happy. Let me know what you think!


(Minus red wine vinegar–added after my almost-final taste test.)

(We topped off our soup with a little lemon juice and a splash of tabasco.)

–3 cups uncooked lentils, rinsed

–3 quarts water

–2 vegetable bouillon cubes

–6-8 strips collard greens, stems removed and cut into bite-sized pieces

–2 Tbsp canola oil

–1 large yellow onion, chopped

–1 red bell pepper, chopped

–4 large carrots, peeled and chopped

–4 cloves garlic, minced

–2-3 tsp red wine vinegar

–salt and pepper to taste

Directions: In a large pot, combine lentils, water and bouillon cubes. Bring to a boil, skim any foam off the top, add collard greens, reduce heat and simmer to let the lentils cook–about 1 hour. Heat oil and garlic in a large skillet over medium heat. Once hot, add onion and bell pepper. Cook until onions are translucent–about 8 minutes. Add carrots and cook for another 5-8 minutes or until carrots are slightly tender. Remove from heat and set aside. When the pot with lentils has 20 minutes longer to cook, add the onion/carrot mixture to the pot. Then add vinegar, salt and pepper and serve! For an extra kick, add a little lemon juice and a couple drops of tabasco. Mmmm!


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