Lentil Soup

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 493kcal

Ingredients

Lentil Soup

  • 2 TBSP Extra-virgin olive oil
  • 2 TBSP 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
  • 2 cups Baby spinach packed
  • 2 Dinner rolls

Pomegranate Cucumber Mint Mocktail

  • 16 oz Sparkling water cold
  • 8 oz Pure Pomegranate juice
  • 8 slices Cucumber
  • 2 TBSP Fresh mint
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • 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.
  • Preheat the oven to 350°F (176°C).
  • Stir in spinach and remove the thyme sprigs. Season with salt and pepper to taste.
  • Mix all the ingredients together for the mocktail. Serve over ice if desired.
  • Warm the rolls in the oven for 2 to 3 minutes. Optional: Cut in half and spread with butter if desired.
  • Serve: Enjoy the soup with roll and mocktail.

Nutrition

Calories: 493kcal | Carbohydrates: 66g | Protein: 21g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 12mg | Sodium: 2414mg | Potassium: 1328mg | Fiber: 19g | Sugar: 22g | Vitamin A: 6834IU | Vitamin C: 24mg | Calcium: 202mg | Iron: 7mg

Lentil Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 493 kcal

Ingredients
 
 

Lentil Soup

  • 2 TBSP Extra-virgin olive oil
  • 2 TBSP 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
  • 2 cups Baby spinach packed
  • 2 Dinner rolls

Pomegranate Cucumber Mint Mocktail

  • 16 oz Sparkling water cold
  • 8 oz Pure Pomegranate juice
  • 8 slices Cucumber
  • 2 TBSP Fresh mint

Instructions
 

  • Prep the ingredients per the instructions above.
  • 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.
  • Preheat the oven to 350°F (176°C).
  • Stir in spinach and remove the thyme sprigs. Season with salt and pepper to taste.
  • Mix all the ingredients together for the mocktail. Serve over ice if desired.
  • Warm the rolls in the oven for 2 to 3 minutes. Optional: Cut in half and spread with butter if desired.
  • Serve: Enjoy the soup with roll and mocktail.

Nutrition

Calories: 493kcalCarbohydrates: 66gProtein: 21gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 12mgSodium: 2414mgPotassium: 1328mgFiber: 19gSugar: 22gVitamin A: 6834IUVitamin C: 24mgCalcium: 202mgIron: 7mg
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