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Lentil Soup

Heart Healthy Lentil Soup Recipe

                   
Lentil Soup
Soothing, heart-healthy lentil soup can be ready to serve in under 40 minutes. This homemade, gluten-free recipe features a tender vegetable medley, rich broth and soft, fragrant lentils for the perfect spoonful.
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Ingredients
Recipe yields 10 servings
1 Tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 small tomato, chopped
1 Tbsp tomato paste
2 cups brown lentils or green lentils, rinsed and drained
1/2 tsp dried thyme
1/8 tsp ground nutmeg
1/4 tsp black pepper
1/2 tsp salt
6 cups vegetable broth (gluten free if needed)
2 cups water
2 tsp red wine vinegar
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Directions
Step 1

In a large pot, heat the oil over high heat. Add the onion, carrots, celery and garlic. Reduce the heat to low and sauté until the vegetables are softened, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute.

Step 2

Add the lentils, thyme, nutmeg, pepper, and salt and stir to combine. Add the broth and water, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Stir in the vinegar and serve.

Time: 35 minutes
Servings: 10
Calories: 172
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:172
total fat:2g
sat fat:0g
cholesterol:0mg
sodium:625mg
total carb:29g
fibers:13g
proteins:11g

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Heart Healthy Lentil Soup Recipe
Ingredients
Recipe yields 10 servings
1 Tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 small tomato, chopped
1 Tbsp tomato paste
2 cups brown lentils or green lentils, rinsed and drained
1/2 tsp dried thyme
1/8 tsp ground nutmeg
1/4 tsp black pepper
1/2 tsp salt
6 cups vegetable broth (gluten free if needed)
2 cups water
2 tsp red wine vinegar
Directions
Step 1

In a large pot, heat the oil over high heat. Add the onion, carrots, celery and garlic. Reduce the heat to low and sauté until the vegetables are softened, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute.

Step 2

Add the lentils, thyme, nutmeg, pepper, and salt and stir to combine. Add the broth and water, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Stir in the vinegar and serve.

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