Red lentil soup


By Dr. Ronald Hoffman

Serves 4

1 cup red lentils
6 cups water
1 tablespoon extra virgin olive oil
1 yellow onion, sliced thin
1 stalks celery, sliced thin
1 14-oz can Muir Glen whole peeled tomatos*, mashed in hands to taste salt
to taste pepper

  1. Prep vegetables.
  2. In medium-sized pot, saute vegetables on medium flame until soft. Add lentils and water. Simmer for about 30 minutes. Add salt and pepper to taste.

*can use 4 fresh tomatoes instead

Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S.


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