Veggie-Loaded Lentil Soup

Level: Easy
Serves: 2
Advertisement - Continue Reading Below

Ingredients

  • 2 tsp. olive oil
  • ¼ yellow onion, chopped
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 zucchini, diced
  • 8 green beans, halved
  • ⅔ c. dried green lentils
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 5-oz can crushed tomatoes
  • 2 c. low-sodium vegetable stock
  • 4 leaves Swiss chard (or a handful of baby spinach)
  • salt
  • pepper

Directions

  1. Heat olive oil in a medium pot over medium heat. Add chopped yellow onion, peeled and diced carrot, and diced celery, and sauté for 3 to 4 min.
  2. Add diced zucchini and green beans and continue to sauté for 2 to 3 min.
  3. Stir in dried green lentils and dried basil, thyme, and oregano, crushed tomatoes, and low-sodium vegetable stock and bring to a boil.
  4. Cover, reduce heat, and simmer for 25 to 30 min, until lentils are tender.
  5. Toss in torn Swiss chard leaves (or a handful of baby spinach), and season with salt and pepper.
  6. Puree mixture in a blender.

340 cal, 6 g fat, 17 g protein, 56 g carb, 13 g sugar, 14 g fiber, 250 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

More recipes like this
Curried Carrot Soup
Curried Carrot Soup
Chickpea and Red Pepper Soup with Quinoa
Chickpea and Red Pepper Soup with Quinoa
creamy red lentil sweet potato and tomato soup
'Creamy' Red Lentil, Sweet Potato and Tomato Soup
Supersoup Recipes
Black Bean and Veggie Soup
Red Lentil Soup
Candice Kumai's Hearty Red Lentil Soup