Cozy Lentil Soup for Fall

This recipe is for a classic greek lentil soup (φακές), a perfect dish for the colder months and a healthy, plant-based comfort food. It is one of those meals that you may have despised growing up, but as you grow older, you come to appreciate the nostalgia and rich nutritional elements. This soup has a low-glycemic index which helps to prevent glucose spikes, and is rich in fiber and protein for easy digestion and overall health.

INGREDIENTS

• 2 cups green or brown lentils

• 1 onion

• 1 carrot

• 1 celery stalk

• 3 garlic cloves

• 1 cup tomato sauce

• 4 bay leaves

• olive oil (optional)

• balsamic vinegar (optional)

• salt + pepper

DIRECTIONS

1. Soak lentils for at least 3 hours, changing water every hour or so.

2. Finely dice the onion, carrot, celery and garlic.

3. In a large pot, sauté the onion in some olive oil or water over medium heat until translucent.

4. Add the carrot, celery, garlic and bay leaves and cook for a few minutes, stirring to prevent garlic for burning.

5. To the pot, add the lentils, enough water to cover them by an inch and the tomato sauce.

6. Bring to a boil and then reduce to medium heat.

7. Add salt and pepper.

8. Cover the pot with the lid and cook for 30 minutes or until lentils are soft to the bite.

9. Serve and drizzle with balsamic vinegar to taste.

Enjoy!