Lentil Soup


By Dane Feldman

Photo by Dane Feldman.

The lentil is an oft forgotten legume that offers a heaping amount of protein and potassium, with no fats. It is this fact that makes the lentil a wonderful vegetarian option, though when I make lentil soup I do prefer to add sausage. If you are interested in making this soup 100 percent vegetarian, swap out the chicken stock for vegetable stock and nix the optional step in the directions below.

What you’ll need:
2/3 package lentils
3 cups chicken stock
2 cups water
1 cup onions, diced
1 cup baby carrots, diced
1/2 cup celery, diced
1 beefsteak tomato, diced
1 tbsp olive oil
1 tbsp Florida seasoned pepper
1 tbsp basil, dried
1 tsp dill, dried

Fill a pressure cooker with the water and chicken stock. Add in the lentils and cook pressurized for about 40 minutes.

While the lentils are cooking, heat the olive oil in a saute pan. Stir in the onion, carrots, celery, and tomatoes. Saute the vegetables for 10 minutes and stir in the spices. Cook for two minutes and set aside.

When the lentils are cooked, add the sauteed vegetables to the pressure cooker. Re-pressurize and cook for five minutes. Turn off and let stand for at least 1-2 hours.

Optional: Add in cooked and sliced sausage before serving or serve as is.