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Lentil Soup

Yields8 Servings

 1 cup dry green or brown lentils
 1 large yellow onion, chopped
 2 large carrots, peeled and chopped
 2 stalks celery, chopped
 1 red pepper, chopped
 2 tablespoons vegetable oil
 1 teaspoon dry sage
 ½ teaspoon dry thyme
 2-3 fresh garlic cloves, finely chopped or 1 teaspoon powdered garlic
 4 cups low-sodium vegetable or low-sodium chicken broth (or water)
 Crushed red pepper (optional)
 Salt and pepper, to taste
1

1.Wash hands well with soap and warm water. Wash all produce well and chop as directed.

2

2.Rinse lentils in a colander and set aside.

3

3.In a medium-sized stockpot on medium heat, sauté onions in oil until softened, about 8 to 10 minutes.

4

4.Add additional vegetables, dry herbs, and garlic. Continue cooking until slightly tender, about 5 minutes.

5

5.Add lentils and broth. Cover and bring to a boil. Reduce heat and simmer for 45 minutes or until lentils are soft. Add salt, pepper, and red pepper, to taste.

6

6.Serve immediately. Enjoy!

Nutrition Facts

8 servings

Serving size

1 cup

Amount per serving
Calories145
% Daily Value *
Total Fat 4g6%

Saturated Fat 0g
Cholesterol 0mg
Sodium 88mg4%
Total Carbohydrate 22g8%

Dietary Fiber 4g15%
Total Sugars 0g
Protein 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.