Okay, hear me out. Lentils might sound boring – I get it. But, they have so many redeeming qualities. For starters, they cook a lot faster than other beans making them a weeknight savior. They don’t even require overnight soaking – phew. If that’s not enough, lentils are low in calories, high in fiber & protein and have very little fat.
These nutrient packed legumes are not to be put on the back burner (figuratively speaking). With the right love and attention, they can become your new favorite main course.
For all you superstitious folks out there, lentils are said to bring wealth if eaten on New Year’s Day. At least that’s what my Italian grandmother always told me, and she was not to be questioned. The more lentils you consume, the wealthier you potentially will become during the new year. I can’t remember the last New Year’s Day that passed without lentil soup on the table. Unfortunately, I have yet to hit the lottery, but this tradition of mine still lives on.
The beauty of the mediterranean diet is its simplicity, and this lentil soup is just that – simple.
You’ll notice a very short list of ingredients & an even shorter set of instructions. Those are my favorite types of recipes especially if I’m looking for something quick & easy. And with that….Mediterranean Lentil Soup, ladies & gentleman…
- 16 oz Lentils
- 1/4 cup Extra Virgin Olive Oil
- 4 whole cloves Fresh Garlic
- 1/4 cup Chopped Celery including the leaves
- 5-6 halved Cherry Tomatoes
- 2 tbs. Oregano
- Salt to taste
- Pepper to taste
In a medium size pot, cover the lentils with water. The water should be raised over the beans about 2 inches.
Add the olive oil, garlic, celery, cherry tomatoes, oregano, salt & pepper and bring to a boil.
Simmer on low for 40 minutes OR until the lentils have fully absorbed the water.
Garnish with fresh celery leaves & extra pepper if desired.
