Since I am still on a diet, I am trying really hard to find and try healthy recipes that are not only good for me, but that taste good too. This week I thought I would share the recipe for a  low fat/high fiber Lentil soup that I made Sunday night.   I’ve not had a lot of experience with lentils but I found them to be pretty easy to prepare.  This lentil soup recipe is very hearty and filling and with our family of 5, we had enough left over to have again later in the week or to take to work for lunch.

INGREDIENTS

• 1 package of lentils, rinsed
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 small bag of sweet corn
• 3 tsp garlic powder
• 2 Tbs paprika
• 3 tsp chili powder
• 2 tsp salt
• 1 tsp black pepper
• 11 cups water
• 1 cup vegetable or chicken stock
• shaved Parmesan cheese

SUPPLIES

• slow cooker
• laddle
• strainer
• cutting board
• knife
• measuring cup

DIRECTIONS

Place lentils in strainer and rinse.  To your slow cooker, add the lentils, water and vegetable/chicken stock. Cook for one hour on medium heat, then add the onions, carrots, celery, corn and seasonings. Turn your slower cooker to low heat and let cook until all of the veggies and lentils are soft (I let mine cook for 2 hours).  Top each serving with Parmesan cheese and serve with a slice of crusty bread. Makes enough for 8-10 people.

This post is part of Mouthwatering Monday.