Makes 4 cups / Prep tips: These will take the same time to cook, or slightly less, than the Chard Braised with Cilantro and Rice. The time required depends on how old your lentils are, how hard you water is, and the altitude where you live. If they’re done after 25 minutes, just turn off the heat and let them wait. They should be tender but still have a little tooth to them.
1 1/2 cups brown, black, or green lentils, rinsed
6 cups water
1 onion, quartered
2 cloves garlic, peeled
2 bay leaves
1 carrot, cut into large chunks
1 stalk celery, cut into large chunks
1 teaspoon sea salt
1. Put lentils in a soup pot with 6 cups cold water and bring to a boil. Skim off any foam that rises; then add onion, garlic, bay leaves, carrot, celery, and salt. Simmer, partly covered, until tender but still a little firm, 25–40 minutes. Strain; reserve broth for soup stock. Remove onion, carrot, and celery chunks, garlic, and bay leaves. Taste for salt and season with pepper.
PER SERVING (1/2 cup): 123 cal, 6% fat cal, 1g fat, 0g sat fat, 0mg chol, 8g protein, 23g carb, 6g fiber, 302mg sodium