French lentil soup with a side of roasted salmon
French lentil soup This recipe came from my mom. This is a simple, tasty, and hearty soup. You can pair it with a side of roasted salmon (I like to keep frozen salmon filets on-hand in my freezer) or a slice of high-fiber bread and some rotisserie chicken. 3 tablespoons extra-virgin olive oil 2 cups chopped white onions 1 cup chopped celery 1 cup chopped carrots 6 or so garlic cloves, chopped 2 boxes (32 ounces each) organic vegetable broth, no MSG (I used cans of Swanson's veggie broth) 1-1/4 cups green lentils, picked over for stones, rinsed, and drained 1 can (14-l/2 ounce) diced tomatoes (fire-roasted are great) in juice Preparation: Chop vegetables finely. Heat olive oil in soup pot over medium-high heat. Add chopped vegetables and saute (stirring frequently) until they have softened quite a bit (around 10 minutes). Add lentils, vegetable broth, and tomatoes with juice and bring to a boil. Reduce heat to medium-low, cov...