Red Lentil Soup in a Flash

My husband made this soup and the recipe came from Dr. Neal Barnard’s new book, POWER FOODS FOR THE BRAIN.  This book is a must read and has wonderful recipes in the back.  This soup was excellent and every bit as good reheated the next day


½ cup diced onion
½ t. minced garlic
1 t. dried thyme
1 cup diced celery
1 cup diced carrot
2 cups red lentils, rinsed
1 bay leaf
7 cups low-sodium vegetable broth or water, plus more if needed
2 t. balsamic vinegar
Freshly ground black pepper
2 t. minced fresh parsley, for garnish


Heat 2 tablespoons of water in a large saucepan over medium heat.  Add the onion, garlic, and thyme and cook, stirring, for 5 minutes, or until the onion is soft and translucent.  Add the celery and carrot and cook, stirring, for another 5 minutes.  Add the lentils, bay leaf, and vegetable broth, increase the heat to medium-high, and bring to a boil.  Decrease the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.  Add more broth as needed to achieve desired consistency.

Add the vinegar and pepper to taste.  Cover and simmer for 5 minutes.  Spoon into bowls and serve immediately, garnished with the parsley.

Note: As a time-saver, use your favorite vegetable chopping kitchen tool to cut up everything.