Just 5 ingredients and half an hour provides delicious, satisfying and creamy lentil soup without the cream! Adding to the great nutrition is the added benefit that this soup costs about .72 per serving!
Prep time: 35 minutes (includes cooking time)
1 onion, chopped
1 T extra virgin olive oil
2 medium size carrots – chopped
1 c dried lentils (can be red, yellow or green)
4 cups low sodium vegetable stock – Kitchen basics brand has a lower sodium broth or Trader Joe’s has an organic low sodium broth as well
Peel and dice the onion
Sauté in a heavy 4-quart pot until slightly softened (about 3 minutes)
Add the carrots, toss together for another minute
Add the lentils and vegetable stock, mix everything together well
Bring the pot to a boil, reduce heat and cook until lentils are soft – about 18/20 minutes.
When lentils are soft, take the pot off the heat and blend everything together. An immersion blender works well, or use a food processor, or blend by hand with a large spoon.
Serve into bowls and garnish with fresh ground black pepper
Nutrition information per serving (Macronutrients only)
Calories 251 sodium 516 gr Total fat 4.1 gr Saturated fat 0.5 gr Carbohydrates 41.3 gr Fiber 7.6 gr Protein 14 gr