Low Carb Lentil and Vegetable Soup

I don’t know about you, but I just love soups when the weather starts getting cold. It’s such a comfort food to warm up your body and soul. Being a busy mom I especially like this recipe because the prep is easy. Chop a few veggie, throw them in the pot for a short simmer before putting it in the slow cooker for four hours so I can run a quick errand, or drop the girls off to dance class. I also love the whole low carb thing because who has time to worry about that? Especially if you have to worry about your blood sugar already? You can easily bring this recipe out already knowing that it is low carb and it taste great! Just a little info. In case you didn’t know, carbohydrates are sugars, and starches. The body breaks down or converts most carbs into sugar glucose, which is absorbed into the blood stream. With help of a hormone called insulin it travels into the cell of the body where it can be used for energy. Phew! Now to the fun part, me telling you how to cook this healthy and delicious soup!

 

Low Carb Lentil and Vegetable Soup

Ingredients

1 cup lentils, rinsed

1 large onion, chopped

2 tbsp olive oil

2 tsp minced garlic or (2 cloves)

4 cups water

1 vegetable boullion cube

3 carrots, cut in cubes or sliced

2 celery stalk, sled and cut small

1 tsp oregano flakes

1 bay leaf

2 tomatoes cut into small pieces

2 tbsp Worcestershire sauce

Directions:

I start by rinsing and soaking the lentils in the water for a few minutes while I cut and chop the onions, carrots and celery. I like this part because you can choose how chunky you want your soup.

Grab your medium/large pot and add the olive oil, garlic, and chopped onions. Start cooking them on a medium to low heat until the onions are soft and the garlic is golden. Add 4 cups of water, vegetable broth and the lentils. Simmer on low heat half covered for 1 hour. At this time I start cleaning up the kitchen a bit, I convince myself that if I don’t have to clean everything up all at the end then cooking isn’t quite so bad haha.

Now to add the carrots, celery, oregano, bay leaf, tomatoes, and Worcestershire sauce and mix well.

Transfer everything in your slow cooker/crock pot cook on a low temperature for another 4 hours. Yeah! Cooking is all done now let’s see what I can conquer! Remove the bay leaf and serve hot when ready!!

 

Low Carb Lentil and Vegetable Soup
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