Try this classic, hearty soup with an updated twist. Lentils are a great source of carbohydrate, as well as protein and fiber, so this soup is a balanced meal in itself. This recipe also provides the perfect vessel to for some power greens (i.e. kale, Swiss chard, beet greens, etc.).
10 ounces split lentils*
½ yellow onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
¼ cup olive oil
32 ounces reduced sodium vegetable stock
1 tablespoon dried Italian seasoning
2 small zucchini, diced
2 small yellow squash, diced
5 cups chopped kale, chard, beet greens or other greens leaves (stems removed)
1 teaspoon salt
½ teaspoon freshly cracked pepper
*If you can’t find split lentils, regular lentils may be used, but they may require more vegetable stock and longer cooking time
1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery, salt and pepper and sauté about 7-8 minutes until lightly browned.
2. Add the lentils and Italian seasoning, stir to combine, and let cook for 1-minute longer.
3. Pour in the vegetable stock along with 3 cups water. Cover and let simmer for about 20 minutes, stirring occasionally. After this time the lentils should be soft. If they aren’t, continue to cook in 5-minute increments until they are cooked through. If using regular lentils you will need to add more vegetable stock as cooking time goes up.
4. Once the lentils are done turn off the heat and add the zucchini, yellow squash, and greens. Stir to combine, cover and let sit for 10 minutes before serving. The steam will cook these veggies, without over cooking them.
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