Lentil and vegetable soup with whole-grain bread
- 635
- Calories
- 33 g
- Protein
- 106 g
- Carbs
- 11 g
- Fat
- 19 g
- Fiber
One serving is about 3½ cups of soup plus 2 slices of bread.
Estimated per serving (each recipe makes 2). Calculated from standard USDA ingredient values and rounded, so brands and portions will vary. Milk is assumed to be unsweetened almond milk and yogurt 2% plain Greek. This is general information, not medical or dietary advice.
Contains: wheat
Ingredients
- ¾ cups dry lentils
- 4 cups vegetable broth, low sodium
- 1 can diced tomatoes (14.5 oz can)
- 1 yellow onion
- 2 carrot
- 2 stalks celery
- 3 cloves garlic
- 4 slices whole-grain bread
- 1 tsp dried thyme
- 1 tbsp olive oil
- ½ tsp salt
Steps
- 1Sort through the brown or green lentils for any small stones. Rinse under cool water and drain.
- 2Heat the oil in a large pot over medium heat. Cook the diced onion, carrots and celery 6 to 8 minutes, until they start to soften.
- 3Add the minced garlic and thyme. Stir for 30 seconds.
- 4Add the lentils, broth and diced tomatoes with their juice. Bring to a boil.
- 5Lower the heat to a gentle simmer, partially cover, and cook 30 to 40 minutes, stirring now and then, until the lentils are tender. Add the salt. If the soup gets thicker than you like, add a little water or broth.
- 6Toast the bread and serve alongside.
Food safety
Use a food thermometer: cook fish to 145°F, and chicken and turkey (including ground turkey) to 165°F. Cook eggs until firm. Refrigerate cooked food within 2 hours and eat it within 3 to 4 days; reheat it to 165°F. Wash produce, and rinse canned beans unless the recipe says otherwise. Times are estimates, so use the temperature and the visual cues. Check the labels for allergens in the products you buy.