lentil soup

This simple lentil soup recipe makes for the perfect, well balanced lunch. It is flavorful and packed with nutrients like B-vitamins, iron, and zinc. Lentils are also rich in satiating protein and fiber with just 1/4 cup raw containing 12g of protein and 5g of fiber. 

This recipe makes about 6 servings with each providing 215 calories, 13g of protein, 36g of carbohydrate, 3g of fiber and 3g of fat. For extra “bulk” I like to pour this soup over baby spinach or other leafy greens to add even more fiber and nutrients. 

Simple Lentil Soup
Serves 6
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  1. 1 1/2 cup dry lentils
  2. 1, 32oz container of low-sodium chicken broth
  3. 1 tablespoon of oil or butter
  4. 1 1/2 cup diced carrots
  5. 1 cup diced celery
  6. 2 garlic cloves, minced
  7. 1 cup quartered cherry tomatoes
  8. 1/4 cup chopped parsley or cilantro (optional)
  9. Salt and pepper to taste
  1. In a medium pot, add oil or butter to medium heat.
  2. Add the carrots and celery and saute for 5-minutes. Add the garlic and tomatoes and saute for 2-3 minutes.
  3. Add the broth and lentils to the pot and bring to a boil. Drop the heat to low and cover the pot with a lid, slightly tilted. Allow the lentils to cook for about 15-minutes or until they are soft and tender.
  4. Serve warm and top with chopped herbs.
Nutrition by Erin https://nutritionbyerin.com/