Lentils are rich in protein, fiber and iron and have a nice flavor and texture.  They come in various colors:  yellow, red, brown, black and French green. They are terrific in soups and salads, as a mashed dish, with roasted veggies, or as a thickening agent.

This month’s recipe comes from my good friend Leslie Brelsford, who we joke is our kids’ second mother!  She’s a great cook, and is known for her love of lentils!  Enjoy this delicious soup!

  • 1 pound of lentils
  • 2 carrots, chopped
  • 1 large onion, diced
  • 2 ribs celery, chopped
  • 1 garlic clove, minced
  • 1 (6-ounce) can tomato paste
  • 1 Tbsp. red wine vinegar
  • 1 bay leaf (remove when cooked)
  • 2 tsps. sea salt
  • ¼ tsp. black pepper
  • 8 c. water

Rinse lentils.  Pour lentils into a deep pot; add carrots, onions, celery, garlic, tomato paste, red wine vinegar, bay leaf, salt and pepper.

Add water.  Bring to a boil.  Cover; simmer until lentils are cooked, about 1 ½ hours.  Taste; add more salt and pepper, if needed.  Makes 8 servings.

(Good with a few red pepper flakes sprinkled on each serving.)

To Your Vitality!


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