Lentil Soup

When my daughter was very young, she thought this was called "mental soup." Well to my kids that was a very suitable name for this unappreciated healthy soup. Packed with protein, complete if combined with a grain such as brown rice, a great source of iron, about 15 grams of fiber per cup, low in fat and low glycemic level which is a plus for me with the hypoglycemia plus many other vitamins and minerals especially B vitamins. I love them. The above is a soup I made and then poured over fresh baby spinach and diced avocado. I sprinkle mine with pure sea salt. What a power packed lunch. MMM...

1. Wash two cups of brown lentils.
2. Place in a large bowl and cover with warm water and let sit over night.
3. Drain and rinse.
4. Put in a pot along with plenty of chopped onion, garlic, celery, parsley, a pinch of thyme and some basil.
5. Bring to a boil. Reduce heat and simmer to desired texture. (I do not like mine mushy so I try not to cook too long- no longer than an hour)
6. Add salt and pepper.

I make a huge batch and then freeze it in smaller containers for lunches.