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<600 calories/serving

Tuscan Lentil Soup

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Prep Time: 10 minutes
Cook Time: 1 hour
Course: Soup
Diet: Vegan
Servings: 8 (click to scale)

Ingredients

  • 1 Tbsp olive oil
  • 1 rib celery diced
  • 1 each yellow onion diced
  • 1 cup carrots diced
  • 1 clove fresh garlic diced
  • 6 cups low sodium vegetable broth
  • 3/4 cup potato medium diced
  • 1 cup dry lentils
  • 16 oz. canned diced tomatoes, no added salt 1 can
  • 1/2 each lemon zest
  • 2 Tbsp fresh basil chopped
  • 1/2 each fresh lemon juiced

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Instructions

  • Heat olive oil in a heavy bottom pot. Sauté celery, onions and carrots until tender. Add garlic and sauté until fragrant, about 1 minute.
  • Add vegetable broth, potatoes and lentils. Bring to a boil, reduce heat, simmer and cook for 45 minutes, until lentils are tender.
  • Add tomatoes, lemon zest, basil, salt and lemon juice. Simmer an additional 10 minutes. Serve warm.

Chef Tips

Recipe originally featured in Flik blog. 

Nutrition

Calories: 160kcal | Carbohydrates: 27g | Protein: 8g | Fat: 3g | Cholesterol: 0mg | Sodium: 500mg | Fiber: 4g
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