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
- In a pitcher, mix the sliced cucumber with cold water. Refrigerate to infuse until serving time.
- Heat a pot over medium heat. Once hot, add the olive oil.
- Sauté the onion, carrot, celery, and garlic for about 5 minutes, until they begin to soften.
- Stir in the chicken broth, diced tomato, thyme, and lentils. Bring to a simmer.
- Continue simmering for 20–30 minutes, until the lentils are 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 chilled as a refreshing beverage alongside the meal.
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
- In a pitcher, mix the sliced cucumber with cold water. Refrigerate to infuse until serving time.
- Heat a pot over medium heat. Once hot, add the olive oil.
- Sauté the onion, carrot, celery, and garlic for about 5 minutes, until they begin to soften.
- Stir in the chicken broth, diced tomato, thyme, and lentils. Bring to a simmer.
- Continue simmering for 20–30 minutes, until the lentils are 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 chilled as a refreshing beverage alongside the meal.
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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