Lentil Soup

There is something comforting about parsley in soup. It's sort of earthy and homey and just plain delicious. I recently planted my very first vegetable garden- and one of the things I planted was parsley. This hearty, filling, healthy soup is made using this parsley- the very first product from my garden. Hopefully everything I make with ingredients from my garden is this good!

• 1 tablespoon Olive Oil
  
• 1 cup dried lentils (soak in cool water for a couple hours before using)
• 1 smallish white onion, diced
  
• 4-5 carrots, diced
• 4-5 stalks of celery, diced
• 3 cloves of garlic, diced
• 1/2 cup chopped fresh parsley (like I said- I love parsley- you can use less if you want)
• 4 cups veggie broth (I used 2 Not Ckick'n cubes because it's my favorite)
• Salt and lots of fresh ground pepper to taste
  

1. Saute the onions, garlic, celery and carrots in the olive oil until soft (about 5 minutes)
2. Add the parsley and saute until you can smell the parsley
3. Mix in the lentils, broth, salt and pepper
4. Let this all simmer for about 45 minutes until the lentils are soft. Done!

4 servings: Nutrition Facts
Amount Per Serving
Calories 240
Calories from Fat 37
Total Fat 4.2g
Saturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 64mg
Total Carbohydrates 38.0g
Dietary Fiber 17.2g
Sugars 5.0g
Protein 13.6g

This recipe brought to you by the Freelance Whales album "Weathervanes"