- 3 tbsp. olive oil
- ½ cup red onion, chopped
- ½ cup green pepper, chopped
- ½ cup red pepper, chopped
- 3 jalapeños, sliced into rounds
- 6 cloves garlic, diced
- 2 cups dry red lentils, soaked overnight and rinsed
- 3 medium tomatoes, diced
- 4 ribs celery, chopped
- 4 cups low-sodium chicken stock
- 4 cups purified water
- 1 sprig fresh marjoram
Combine olive oil, onion, pepper, jalapeño, and garlic in a 4-quart saucepan over medium heat. Sauté until onions turn translucent. Add lentils, tomatoes, celery, stock, and water; bring to a boil. Let boil for 2 minutes; cover and simmer for 20 minutes or until lentils are slightly crunchy. Using either a traditional or hand blender, blend mixture on a low speed for approximately 3-5 minutes, allowing some chunkiness to remain. Garnish with marjoram and serve with a side of nutty grain bread. Serves 4-6.
Tip: This spicy lentil soup is great served with a flatbread such as lavosh.
Serving size: 1 cup; Calories: 388; Fiber 11g; Protein 23g.