Lentil Soup

This is one of my go to recipes.  It is perfect on a chilly winter day, amazing when you are feeling under the weather and it's low in fat and high in protein so it's good for you too.  Enjoy!

1 Tbsp Olive Oil
1 Small Onion
1 Celery Rib
½ Carrot
1 14.5 oz can Petite Diced Tomatoes
1 c Lentils
¼ c Split Peas
¼ c Quinoa
1 Tbsp Fresh Thyme
6 c Chicken or Veggie Stock
Kosher Salt
Fresh Ground Pepper


Heat the 1 Tbsp of olive oil in a large stockpot or dutch oven.  Finely dice the onion, celery and carrot.  Add to the pot and sauté for 5 minutes.  Add the diced tomatoes and bring to a simmer.

Sort through the lentils and split peas and remove any small rocks or odd shaped pieces.  Add to the pot along with the quinoa, thyme and stock.  Season the mixture with salt and pepper to taste.  Bring to a boil.  Reduce the soup to a simmer and cook for 45 minutes, or until the lentils and split peas are done to your liking, stirring occasionally.

Serves 4 – 6 people 

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