This is another great recipe that I learned from my mom… although it’s almost more of a hack than a recipe. I’d forgotten all about it until I made a can of lentil soup a few soups and was just astonished at how salty it was. My homemade soups are way less salty. But lately, working full time and wrangling a toddler with the rest of my time has taken up a lot of my cooking energy. So when I need a quick weeknight dinner, this is one of my favourites.
All it takes is two cans and 15 minutes! It’s kind of magic. And we all know how good lentils are for you, right? In a 100g serving of lentils, you get 72% of your RDA of fibre, 25% of your RDA of potassium, 50% of your RDA of folate and 45% of your RDA of iron! Plus you get 26 grams of protein*. Next time someone asks me where I get my protein I’m going to be like, “Lentils. I exclusively eat lentils.” Jk guys, I also eat a lot of potato chips as soon as my kid goes to bed.
(*my lentil nurition facts are from http://www.lentils.org/health-nutrition/)
Four Ingredient Lentil Soup
- one 400g can of lentil soup (I splurged and bought a fancy brand but any kind will do!)
- one 400g can of lentils
- one small onion, diced
- 1 tbsp olive oil
Heat the oil in a medium pan and then add the onions. Cook until they are very soft, and just starting to brown. Then add both cans to the pan and heat until bubbling. At this point, you can taste it and see if it needs extra seasoning, but mine was perfect as is!