My grandma's goodness hits the spot on any winter evening and offers a wonderful lunch at home or the office. I grew up on this simple family recipe and it warms the belly and the heart after ski days in the Sierra Nevada.Eat it by the cup, bowl or with a salad and straight-from-the-oven bread. —Nutsaboutgoodbites
4 to 6
carrots (peeled and cut in rounds)
chopped onions (white or yellow)
grated Parmesan (optional)
Loaf of bread or croutons made from whole wheat toast (Optional)
In This Recipe
Saute chopped onions and garlic in olive oil. Add carrots and cook for 10 to 12 minutes until the carrots soften.
Add lentils and 6 cups of water.
Cook for 45 minutes until lentils soften.
OPTIONAL: Top with fresh chopped spinach leaves, homemade whole wheat croutons or freshly grated parmesan cheese. Excellent served with fresh bread, a salad or just by the bowlful.
Enjoy leftover lentil soup with crushed tomatoes or a splash of your favorite marinara sauce.