LunchMedium

Lentil Soup

Name: Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: 2 tablespoons olive oil; 1 large red, yellow, or white onion, chopped; 3 medium carrots, finely diced; 1/4 teaspoon red pepper flakes; 3 garlic cloves, minced; 1 can (14 1/2 ounces) diced tomatoes; 1 bay leaf; 1 teaspoon salt; 1 teaspoon black pepper; 2 cups lentils, rinsed; 8 cups low-sodium chicken broth or vegetable broth

This wholesome lentil soup is simple yet satisfying. Using vegetable broth makes it a delicious vegetarian option.

55 min10 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 serving, 1/10 of recipe

206

Calories

15g

Protein

30g

Carbs

Fat

10g

Fiber

Sugar

356mg

Sodium

Saturated Fat 1 g · Cholesterol 0 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

olive oil
2 tablespoons · or cooking oil of choice
red, yellow, or white onion, chopped
1 large
carrots, finely diced
3 medium
red pepper flakes
1/4 teaspoon
garlic cloves, minced
3
diced tomatoes
1 can (14 1/2 ounces)
bay leaf
1
salt
1 teaspoon
black pepper
1 teaspoon
lentils, rinsed
2 cups · 1 pound
low-sodium chicken broth or vegetable broth
8 cups

Instructions

1
Wash hands with soap and water.
2
Sauté onions, carrots, red pepper flakes, and garlic in oil until soft.
3
Add tomatoes, bay leaf, salt and pepper and stir well.
4
Add rinsed lentils and broth and simmer until lentils are soft, about 30 minutes. Keep checking lentils until they are done.
5
Season with additional salt and pepper, if desired.

Source: USDA MyPlate Kitchen · Bronson Wellness Center, Adapted from Easy Lentil Soup Bronson Healthcare - Michigan

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