Lentil Soup

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 461kcal

Ingredients

Cucumber Water

  • ½ Cucumber sliced
  • 24 oz Water cold

Lentil Soup

  • 2 TBSP Extra-virgin olive oil
  • ¼ cup Onion diced small
  • 1/3 cup Carrots peeled and chopped
  • 1/3 cup Celery chopped
  • 2 cloves Garlic sliced
  • 5 cups Chicken broth
  • 1/2 cup Canned diced tomato
  • 2 sprigs Fresh thyme
  • 1/2 cup Brown lentils

Cheese and Crackers

  • 12 Crackers
  • 12 slices Your choice of cheese (e.g., cheddar, Brie)
US Customary - Metric

Instructions

  • Mix the cucumber and water together, refrigerate to infuse until service.
  • Sauté Vegetables: Heat a pot over medium heat. Once hot, add the oil. Sauté the onion, carrot, celery, and garlic until they start to soften. Stir in the broth, diced tomato, thyme, and lentils. Bring to a simmer and cook for about 20 to 30 minutes until the lentils are soft and the soup builds flavor. Add more broth if needed.
  • Serve: Ladle soup into bowls. Serve with cheese and crackers on the side, and cucumber water as a refreshing beverage.

Nutrition

Calories: 461kcal | Carbohydrates: 53g | Protein: 19g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 2396mg | Potassium: 960mg | Fiber: 18g | Sugar: 10g | Vitamin A: 3842IU | Vitamin C: 16mg | Calcium: 145mg | Iron: 6mg

Lentil Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 461 kcal

Ingredients
 
 

Cucumber Water

  • ½ Cucumber sliced
  • 24 oz Water cold

Lentil Soup

  • 2 TBSP Extra-virgin olive oil
  • ¼ cup Onion diced small
  • 1/3 cup Carrots peeled and chopped
  • 1/3 cup Celery chopped
  • 2 cloves Garlic sliced
  • 5 cups Chicken broth
  • 1/2 cup Canned diced tomato
  • 2 sprigs Fresh thyme
  • 1/2 cup Brown lentils

Cheese and Crackers

  • 12 Crackers
  • 12 slices Your choice of cheese (e.g., cheddar, Brie)

Instructions
 

  • Mix the cucumber and water together, refrigerate to infuse until service.
  • Sauté Vegetables: Heat a pot over medium heat. Once hot, add the oil. Sauté the onion, carrot, celery, and garlic until they start to soften. Stir in the broth, diced tomato, thyme, and lentils. Bring to a simmer and cook for about 20 to 30 minutes until the lentils are soft and the soup builds flavor. Add more broth if needed.
  • Serve: Ladle soup into bowls. Serve with cheese and crackers on the side, and cucumber water as a refreshing beverage.

Nutrition

Calories: 461kcalCarbohydrates: 53gProtein: 19gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 12mgSodium: 2396mgPotassium: 960mgFiber: 18gSugar: 10gVitamin A: 3842IUVitamin C: 16mgCalcium: 145mgIron: 6mg
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