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 or Brie)
Instructions
- In a pitcher, combine the sliced cucumber and cold water. Refrigerate to infuse while you prepare the rest of the meal.
- Heat a large pot over medium heat. Once hot, add the olive oil. Sauté the onion, carrots, celery, and garlic for about 5–7 minutes, or until they begin to soften.
- Stir in the chicken broth, canned diced tomato, fresh thyme sprigs, and brown lentils. Bring to a simmer and cook for 20–30 minutes, until the lentils are tender and the flavors are well developed.
- Check the lentils for doneness; they should be tender but not mushy. Remove the thyme sprigs before serving.
- Ladle the lentil soup into bowls and serve with cheese and crackers, and cucumber water.
Nutrition
Calories: 905kcal | Carbohydrates: 104g | Protein: 37g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.4g | Cholesterol: 19mg | Sodium: 3885mg | Potassium: 1865mg | Fiber: 35g | Sugar: 18g | Vitamin A: 7585IU | Vitamin C: 29mg | Calcium: 253mg | Iron: 12mg
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 or Brie)
Instructions
- In a pitcher, combine the sliced cucumber and cold water. Refrigerate to infuse while you prepare the rest of the meal.
- Heat a large pot over medium heat. Once hot, add the olive oil. Sauté the onion, carrots, celery, and garlic for about 5–7 minutes, or until they begin to soften.
- Stir in the chicken broth, canned diced tomato, fresh thyme sprigs, and brown lentils. Bring to a simmer and cook for 20–30 minutes, until the lentils are tender and the flavors are well developed.
- Check the lentils for doneness; they should be tender but not mushy. Remove the thyme sprigs before serving.
- Ladle the lentil soup into bowls and serve with cheese and crackers, and cucumber water.
Nutrition
Calories: 905kcalCarbohydrates: 104gProtein: 37gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.4gCholesterol: 19mgSodium: 3885mgPotassium: 1865mgFiber: 35gSugar: 18gVitamin A: 7585IUVitamin C: 29mgCalcium: 253mgIron: 12mg
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