Lentil soup is something I can eat since my weight-loss surgery and it's healthy and delicious!
MOM'S LENTIL SOUP
1 lb. of lentils (wash in strainer to look for stones)
4 quarts of water (I use no MSG chicken stock instead)
2 tablespoons of salt
Black pepper (to taste)
2 Tablespoons dried parsley (or fresh if you prefer)
1/4 cup of extra virgin olive oil
4 cloves of garlic, minced
1 cup of chopped celery
1 cup of chopped onion
One bag of frozen crinkle carrots (or fresh if you prefer)
Directions:
Add everything to the stock pot and boil for 1.5 hours until the lentils are soft and the juice thickens.
Note: Sometimes my mom adds pasta to her lentil soup, ditalini, shells, whatever she has.
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