Lentils, a member of the legume family, are a nutritional powerhouse. In addition to providing B vitamins, magnesium and iron, both soluble and insoluble fiber, lentils offer a nice balance of carbohydrates and protein. Not only do lentils help lower cholesterol, they also help in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Unlike most other legumes, lentils do not need to be soaked before cooking and they cook quickly. This recipe is by far my favorite for lentil soup. There are lots of vegetables in this recipe making chopping quite time-consuming so use your food processor if available. This recipe makes a large amount –there is plenty left to freeze.
It pairs well served over quinoa, brown rice, or alone.
For a vegan version, use vegetable broth instead of chicken broth and omit the parmesan cheese.
If you try this recipe, I would love your feedback—-enjoy!