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Lentil Vegetable soup

Heart-Healthy Lentil & Vegetable Soup

A comforting and nutritious soup, packed with fiber from lentils and vegetables, which helps lower cholesterol.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Appetizer, Side Dish, Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tsp olive oil extra virgin
  • ½ cup yellow onion diced
  • 1 clove garlic minced
  • ½ cup green or brown lentils rinsed
  • 3 cups low-sodium vegetable broth
  • 1 14.5 oz can diced tomatoes undrained
  • 1 med carrot peeled and diced
  • 1 stalk celery diced
  • ½ tsp dried thyme
  • salt to taste
  • ground black pepper to taste
  • chopped fresh parsley for garnish (optional)

Method
 

  1. Heat olive oil in a medium pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Stir in rinsed lentils, vegetable broth, diced tomatoes, carrot, celery, and dried thyme.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender.
  4. Season with salt and pepper to taste.
  5. Ladle into bowls and garnish with fresh parsley if desired.

Notes

  • Calories: 250-280
  • Total Fat: 3-4g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 300-400mg (adjust based on broth)
  • Total Carbohydrates: 45-50g
  • Dietary Fiber: 15-18g
  • Sugars: 7-9g
  • Protein: 15-18g