Peasant Lentil Soup

Peasant Lentil Soup

Lentils and beans have been eaten for thousands of years. They are believed to have originated in the Middle East. Lentils bring lots of good fibers and complex carbohydrates. They are also extremely low in fat, making them an ideal staple for diet! For those of us who don’t eat enough animal proteins, this is a nice vegetable protein source. Lentils are also a good source of vitamin B5, a vitamin needed to manufacture adrenal hormones and chemicals that regulate nerve functions. Lentils also bring phosphorus, a necessary companion of calcium for building bones and teeth.

Furthermore, lentils and beans absorb flavors more than the average veggie hence making fun and tasty dishes! You can double the ingredients and freeze (in individual portions) this wonderful soup. When you are in a hurry, just unfreeze one portion!

Ingredients:

- 200 g green lentils
- 150 g thin bacon or low fat prosciutto
- 200 g Serrano ham or prosciutto
- 2 carrots
- 1 celery stack
- 2 onions
- 2 tomatoes
- 1 garlic clove
- 1 laurel leaf + thyme
- 1 tbs oregano
- 1 tbs minced basil
- 2 tbs minced parsley
- 2 tbs olive oil
- 2 tbs wine vinegar
- salt and pepper

Directions:

Cover lentils with cold water. Bring to a boil. Boil for 3 mn then drain.

In a large pot, sauté sliced onions in olive oil for 3 mn. Add bacon + ham/prosciutto + all veggies pealed and cut in small pieces.

Simmer for 5 mn and add lentils + 1.5 liter of cold water + laurel leaf + thyme + mashed garlic + oregano. Add pepper and salt (remember ham will bring salt so don’t over-salt).

Put a lid. Simmer for 1 hour.

After one hour, remove laurel leaf and thyme. Add vinegar.

Add pepper and salt if necessary + sprinkle parsley and basil on top right before serving.

Enjoy!