Ingredients
Cucumber Water
- ½ Cucumber sliced
- 24 oz cold water
Lentil Soup
- 2 TBSP Extra-virgin olive oil
- ¼ cup Onion diced small
- ⅓ cup Carrots peeled and chopped
- ⅓ cup Celery chopped
- 2 cloves Garlic sliced
- 4 cups Chicken broth
- ½ cup Canned diced tomato
- 2 sprigs Fresh thyme
- ½ cup Brown lentils
Cheese and Crackers
- 12 slices Your choice of cheese (e.g., Cheddar, Brie)
- 12 Crackers
Instructions
- Prepare all ingredients as listed above.
- In a pitcher, combine the sliced cucumber with cold water. Place in the refrigerator to chill and infuse until serving.
- Heat a large pot over medium heat. Once hot, add the olive oil.
- Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes, until the vegetables begin to soften and the onions are translucent.
- Stir in the chicken broth, diced tomato, fresh thyme, and brown lentils. Bring the mixture to a simmer.
- Continue to simmer for 20–30 minutes, or until the lentils are tender but not mushy. Remove the thyme sprigs from the soup and discard.
- Serve the soup with cheese and crackers and cucumber water.
Nutrition
Calories: 454kcal | Carbohydrates: 52g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 1943mg | Potassium: 939mg | Fiber: 18g | Sugar: 9g | Vitamin A: 3840IU | Vitamin C: 16mg | Calcium: 130mg | Iron: 6mg
Lentil Soup
Ingredients
Cucumber Water
- ½ Cucumber sliced
- 24 oz cold water
Lentil Soup
- 2 TBSP Extra-virgin olive oil
- ¼ cup Onion diced small
- ⅓ cup Carrots peeled and chopped
- ⅓ cup Celery chopped
- 2 cloves Garlic sliced
- 4 cups Chicken broth
- ½ cup Canned diced tomato
- 2 sprigs Fresh thyme
- ½ cup Brown lentils
Cheese and Crackers
- 12 slices Your choice of cheese (e.g., Cheddar, Brie)
- 12 Crackers
Instructions
- Prepare all ingredients as listed above.
- In a pitcher, combine the sliced cucumber with cold water. Place in the refrigerator to chill and infuse until serving.
- Heat a large pot over medium heat. Once hot, add the olive oil.
- Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes, until the vegetables begin to soften and the onions are translucent.
- Stir in the chicken broth, diced tomato, fresh thyme, and brown lentils. Bring the mixture to a simmer.
- Continue to simmer for 20–30 minutes, or until the lentils are tender but not mushy. Remove the thyme sprigs from the soup and discard.
- Serve the soup with cheese and crackers and cucumber water.
Nutrition
Calories: 454kcalCarbohydrates: 52gProtein: 18gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 9mgSodium: 1943mgPotassium: 939mgFiber: 18gSugar: 9gVitamin A: 3840IUVitamin C: 16mgCalcium: 130mgIron: 6mg
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