Recipe - Lentil Soup with celery and vegetables

Summary:

Lentils have high level of protein, minerals and dietary fiber. The soluble fiber helps stabilize the blood sugar level and lower risk of heart disease. Source: Wikipedia

Vegetable soup with bread butter sandwich is among one of my kids favorite lunch items to school. I get them to eat their veggies and protein in one meal. It helps them eat warm lunches during cold winter. Makes a very nutrious dinner with some salad or pasta in the side.

Ingredients:

• Lentils - 1/2 cup
• Onion - 1/4 cup
• Celery - 1/2 cup
• Bell pepper - 1/2 cup
• Yam - 1/2 cup
• Zucchini - 1/2 cup
• Green beans - 1/2 cup
• Tomato - 1 cup (1 large tomato)
• Spinach - 1/2 cup (frozen or any fresh greens)
• Garlic - 2 or 3 cloves (according to taste)
• Bay Leaf - 1 small
• Whole Cumin - 1/2 teaspoon
• Water - 4 cups
• Salt - 3/4 teaspoon
• Black Pepper - 1/4 teaspoon
• Ground Cumin - 1/2 teaspoon
• Butter/Ghee/Olive Oil - 1 teaspoon
• Lemon Juice - according to taste (optional)

Process

Preheat butter or olive oil in a soup pot or pressure cooker, splutter whole cumin seeds, add bay leaf. Add finely cut onions, celery and garlic and stir till aromatic.

Add all the veggies, tomatoes, lentils, ground cumin, black pepper and salt.

Add 4 cups of water, bring to boil, lower heat and cover the dish, let it cook until lentils are cooked (20minutes). Turn off the heat.

Add little lemon juice (optional). Serve hot.

Preparation time 30 minutes
# Servings: 4 - 6