Ingredients
Cucumber Water
- 8 slices Cucumber
- 24 oz Water
- Ice cubes
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 Crackers
- 12 slices Your choice of cheese (e.g., Cheddar or Brie)
Instructions
- Prepare the ingredients as directed.
- Cucumber Water: Place the cucumber slices in the water and allow to infuse in the refrigerator until ready to serve. Serve over ice if desired.
- Heat a pot over medium heat. Once hot, add the olive oil. Sauté the onion, carrot, celery, and garlic until softened.
- Stir in the chicken broth, diced tomato, thyme, and lentils. Bring to a simmer and cook for 20–30 minutes, until the lentils are soft and the soup develops flavor.
- Check the lentils for doneness—they should be tender but not mushy. Remove the thyme sprigs before serving.
- Serve the soup with cheese and crackers, alongside the cucumber water.
Nutrition
Calories: 447kcal | Carbohydrates: 51g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 1959mg | Potassium: 869mg | Fiber: 17g | Sugar: 8g | Vitamin A: 3759IU | Vitamin C: 13mg | Calcium: 130mg | Iron: 6mg
Lentil Soup
Ingredients
Cucumber Water
- 8 slices Cucumber
- 24 oz Water
- Ice cubes
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 Crackers
- 12 slices Your choice of cheese (e.g., Cheddar or Brie)
Instructions
- Prepare the ingredients as directed.
- Cucumber Water: Place the cucumber slices in the water and allow to infuse in the refrigerator until ready to serve. Serve over ice if desired.
- Heat a pot over medium heat. Once hot, add the olive oil. Sauté the onion, carrot, celery, and garlic until softened.
- Stir in the chicken broth, diced tomato, thyme, and lentils. Bring to a simmer and cook for 20–30 minutes, until the lentils are soft and the soup develops flavor.
- Check the lentils for doneness—they should be tender but not mushy. Remove the thyme sprigs before serving.
- Serve the soup with cheese and crackers, alongside the cucumber water.
Nutrition
Calories: 447kcalCarbohydrates: 51gProtein: 18gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 9mgSodium: 1959mgPotassium: 869mgFiber: 17gSugar: 8gVitamin A: 3759IUVitamin C: 13mgCalcium: 130mgIron: 6mg
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