I love meals that I can pull together very easily. Today(rainy and chilly) is a good day to make this soup and you probably already have most of the ingredients in your cabinets. This makes just enough for one person so double the recipe to have leftovers for lunch or if you have a dinner partner.
15-Minute Lentil Soup*
1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finley chopped
1 garlic clove, minced
Coase salt and ground pepper
14.5 ounces of low-sodium vegetable or chicken broth
3/4 cup of canned cooked lentils, rinsed and drained
2 teaspoons of red-wine vinegar
In a medium saucepan, heat oil over medium.
Add onion, carrot, celery, and garlic; season with salt and pepper.
Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
Add broth; bring to a boil and cook 5 minutes.
Add lentils and cook until soup thickens slightly, 3 to 5 minutes.
Stir in vinegar and season with salt and pepper.
*Recipe from the October 09 issue of Everyday Food