How's the weather where you are?

Is it still cold?

The beginning of March in NYC still has a little bite in the air even though the end of February gave us a nice glimpse into spring weather last week. So if you're still stuck in winter weather like me, I have just the thing. If not, just pretend you're in your sleeping bag jacket and in desperate need of a recipe that will warm up what my dad calls "your kishkes" (or to the rest of us, your soul).

How does red lentil soup sound? My recipe is perfect for when you're craving something hearty and comforting yet nutritious.

This soup has 6 ingredients and has convinced even the biggest lentil naysayers that these pink-hued legumes can taste so freaking good. Bonus? It takes less than an hour to make and requires minimal cleanup as it is a one-pot recipe. The combination of simple ingredients that this soup calls for consists of things that are often hanging around in my fridge and pantry, allowing me to whip it up on a whim. Plus, this soup reheats up beautifully and the lentils provide plenty of plant-based protein and fiber, making it a perfect dish to have for lunch or a light dinner throughout the week. Anything that is this delicious, super heart-healthy, easy to make, and hits the spot on a cozy winter day gets an A+ in my book.

Red Lentil Soup

Author: Michele Wolfson Broder

Ingredients

1 lb red lentils, picked over and rinsed very well
2 TBS olive oil
1 large onion
2 stalks celery, diced
1 15 oz. can of tomato sauce
8 cups stock or water
salt to taste

Instructions

Rinse the lentils very well until the water runs clear.
Heat oil in a medium pot and sauté onions and celery for 5 minutes until soft. Add a pinch of salt.
Add tomato sauce then add vegetable stock and the lentils. Stir well.
Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft.
Serve hot.