TUESDAY RECIPE: CHUNKY LENTIL SOUP
As the school days get colder and colder, you start to crave a homemade soup. But, which one? There are SO many to choose from. You figure that you would like a soup filled with rich ingredients and colors, so you choose a chunky lentil soup. Not only would it feed your stomach, but it would also feed your soul. The warm broth will comfort your insides from the cold weather, and the chunky vegetables will add spice to your life, building up your immune system against the Oswego plague. And, on top of all of that your taste buds will thank you! Here are the key ingredients and directions you will need to make this meal one of your fall favorites.
What You Will Need:
1 Teaspoon Extra Virgin – Olive Oil
1 Small Onion Finely Chopped
1 Carrot Finely Peeled – You can go to the dining hall and grab a good portion of baby carrots from the salad bar.
1 Celery Stalk Finely Peeled – You can go to the dining hall and grab slices of celery sticks from the salad bar.
1 Garlic Clove Minced
Salt and Pepper – Shake a bit from the ones in the dining halls.
14.5 Ounces Low-Sodium Vegetable or Chicken Broth
¾ Cup Cooked Lentils (from a can), rinsed and drained
2 Teaspoons Red-Wine Vinegar
How to Make:
You will need a medium saucepan to cook in. First, add in your onion, carrot, celery, and garlic, and season with salt and pepper at the same time. You should be stirring the mixture constantly, until the onion gets soft (about 3-5 minutes), so keep your eye on the pan. Add your chosen broth, and bring to a boil to eventually cook for 5 minutes. Then, you can add your lentils and cook the soup until it becomes slightly thick, which is another 3 to 5 minutes. Lastly, stir in your vinegar and add a dash of salt and pepper. Tada! You have your food for the soul, which should take you an easy fifteen minutes, but who’s counting! ;p ENJOY
Researched and Written by Angelica Perez, Peer Educator