Go Back
–+ servings
Print

Zesty Lentil Soup

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

Ingredients

Lentil Soup

  • 1.5 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
  • 4 cups Chicken broth
  • 8 oz Crushed tomatoes
  • 1/4 tsp Ground cumin
  • 1/4 tsp Paprika
  • 1 cup Brown lentils
  • 2 Bay leaves
  • 1 tsp Lemon zest
  • 2 TBSP Lemon juice
  • 2 Dinner rolls
  • 4 tsp Butter

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.
  • Preheat the oven to 350°F (176°C).
  • 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, tomato, cumin, paprika, lentils, and bay leaves. Bring to a simmer and cook for about 30 to 40 minutes until the lentils are soft and the soup builds flavor. Add more broth if needed to adjust the consistency of the soup.
  • Stir in the lemon zest and juice. Season with salt and pepper to taste. Remove the bay leaves before serving.
  • 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.
  • 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