Hearty Vegetable and Lentil Soup
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Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories307.8 kcal (15%)
Total Fat7.1 g (10%)
Carbs43.1 g (17%)
Sugars6.7 g (7%)
Protein19.9 g (40%)
Sodium1386.3 mg (69%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 tablespoonolive oil
1onion
diced
3celery stalks
sliced
3carrots
diced
3cloves garlic
minced
1 cupdried lentils
rinsed
6 cupsvegetable broth
1bay leaf
1 teaspoondried thyme
1 teaspoonsalt
adjust to taste
½ teaspoonblack pepper
adjust to taste
½ cupfresh parsley leaves
chopped
Optional
Instructions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the diced onion, sliced celery, diced carrots, and minced garlic to the pot. Sauté for about 5 minutes or until the vegetables have softened.
Step 3
Stir in the rinsed lentils, vegetable broth, bay leaf, dried thyme, salt, and black pepper.
Step 4
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes or until the lentils are tender.
Step 5
If using chicken breast, add the shredded chicken to the soup and cook for an additional 5 minutes until heated through.
Step 6
Alternatively, if using chickpeas, add them to the soup and cook for an additional 5 minutes.
Step 7
Remove the bay leaf from the soup and stir in the chopped fresh parsley.
Step 8
Taste and adjust the seasoning if needed.
Step 9
Serve the hearty vegetable and lentil soup hot, and enjoy!
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