This hearty lentil soup will keep you warm on winter nights. It’s a good source of vegetarian protein and has only 179 calories per serving.
Total Time: 46 min.
Prep Time: 10 min.
Cooking Time: 36 min.
Yield: 12 servings, about ¾ cup each
1 Tbsp. olive oil
3 medium onions, chopped
2 cloves garlic, finely chopped
2 medium carrots, chopped
1 lb. dry lentils, sorted, rinsed
6 cups low-sodium organic vegetable broth (or chicken broth)
Sea salt and ground black pepper (to taste; optional)
1. Heat oil in large, saucepan over medium-high heat.
2. Add onions, garlic, and carrots; cook, stirring frequently, for 5 to 6 minutes, or until onions are soft.
3. Add lentils and broth. Bring to a boil. Reduce heat to medium; cook, covered, at a gentle boil for 30 minutes, or until lentils are soft. (Add additional warm water if soup becomes too thick.)
4. Season with salt and pepper if desired.
Tip: Learn more about lentils here.
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