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 Crackers
- 12 slices Your choice of cheese (e.g., cheddar, Brie)
Instructions
- Mix the cucumber and water together in a pitcher and refrigerate to infuse until serving.
- Heat a pot over medium heat. Once hot, add the olive oil. Sauté the onion, carrot, celery, and garlic until they start to soften, about 5 minutes.
- Stir in the chicken 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. If needed, add more broth to reach the desired consistency.
- Check the lentils for doneness; they should be tender but not mushy. Remove the thyme sprigs before serving.
- Ladle the soup into bowls and serve hot. Arrange the cheese slices on a plate with the crackers. Serve the cucumber water as a refreshing beverage alongside the meal.
Nutrition
Calories: 453kcal | Carbohydrates: 52g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 1943mg | Potassium: 933mg | Fiber: 17g | Sugar: 9g | Vitamin A: 3793IU | Vitamin C: 14mg | Calcium: 126mg | 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 Crackers
- 12 slices Your choice of cheese (e.g., cheddar, Brie)
Instructions
- Mix the cucumber and water together in a pitcher and refrigerate to infuse until serving.
- Heat a pot over medium heat. Once hot, add the olive oil. Sauté the onion, carrot, celery, and garlic until they start to soften, about 5 minutes.
- Stir in the chicken 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. If needed, add more broth to reach the desired consistency.
- Check the lentils for doneness; they should be tender but not mushy. Remove the thyme sprigs before serving.
- Ladle the soup into bowls and serve hot. Arrange the cheese slices on a plate with the crackers. Serve the cucumber water as a refreshing beverage alongside the meal.
Nutrition
Calories: 453kcalCarbohydrates: 52gProtein: 18gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 9mgSodium: 1943mgPotassium: 933mgFiber: 17gSugar: 9gVitamin A: 3793IUVitamin C: 14mgCalcium: 126mgIron: 6mg
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