Time: 30 minutes (15 minutes preparation, 15 minutes cooking)

Serves 2-3

This hearty soup is easy to make using ingredients in your pantry and your freezer. Red lentils are an excellent source of protein, are high in folate, iron, magnesium, and potassium, and are full of soluble fiber.

Ingredients

1 tablespoon olive oil

1/2 small onion, finely chopped (roughly 1/2 cup)

1 carrot, finely chopped

1 celery stalk, finely chopped (or roughly 1/2 cup of other chopped vegetable

1 garlic clove, minced

Salt and pepper

14-1/2 oz. can low-sodium chicken broth (or vegetable broth)

3/4 cup red lentils, sorted and rinsed

1 tablespoon red wine vinegar

1 tablespoon tomato paste

Shredded Parmesan cheese or chopped herbs (optional)

Directions

In a 2-quart saucepan, heat olive oil over medium heat. Add carrot, celery, garlic, and onion. Season with salt and pepper. Sauté until onion is soft, about 5 minutes.

Add broth and lentils. Bring to a boil. Turn heat down to a simmer. Cook 5 to 7 minutes until soup thickens and lentils are soft (but still have some texture when you bite down on them), stirring occasionally to make sure lentils don’t clump together. Add red wine vinegar and tomato paste, and stir well.

Ladle soup into soup dishes. Top with Parmesan cheese (optional) or chopped herbs (optional).

Time-saving ideas:

• Chop carrots, celery, onion, and garlic ahead of time and refrigerate;

• Use pre-chopped frozen vegetables (thawed) instead of fresh;

• Use 1 teaspoon. garlic paste or 1/4 teaspoon garlic powder (not garlic salt) in place of fresh garlic;

• Sauté vegetables and garlic earlier in the day and refrigerate;

• Freeze the extra tomato paste in an ice cube tray with 1.5 tablespoons compartments for future use;

• Shred parmesan cheese and/or chop herbs earlier in day and refrigerate.