I’ve always liked lentils, but I’m not sure I’d ever describe them as “amazing” until I tried this modified version of Alice Water’s recipe for lentil soup. It is indeed amazing.
Lentils are an excellent source of plant-based protein, vitamins, minerals and fiber.
However, like other legumes, lentils can cause a lot of uncomfortable gas and are not always well tolerated by people with active IBD, IBS, or small intestinal bacterial overgrowth. If you’re unsure of how well lentils agree with you then start with just 1/2 cup and see how you feel over the next few days.
3 to 4 tbsp. olive oil
2 carrots, peeled and diced
1/2 onion, peeled and diced
2 celery stalks, diced
2 tsp. salt, divided (adjust as needed)
3 garlic cloves, peeled and crushed
1 tsp. chopped rosemary
1 cup lentils
1 14.5-oz can low-sodium diced tomatoes (optional)
7 cups water
Fresh ground black pepper
Add 1 tbsp. olive oil to a large saucepan and heat over medium-high heat. Add carrots, onion, celery and 1 tsp. salt. Cook for 5 minutes. Reduce heat to medium low and cook for a few more minutes, stirring occasionally. Carrots should be tender. Add the garlic and rosemary to pan and cook briefly until fragrant.
Add the lentils, water, diced tomatoes (if using) and remaining 1 tsp. salt. Stir well. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally. Mash the lentils in the pan using a potato masher and season with pepper. Serve hot with a drizzle of olive oil.