Lentil Soup with Whole-Wheat Bread

Lentil Soup with Whole-Wheat Bread

This hearty soup is packed with protein and fiber, making it a satisfying and filling lunch option. It’s also a great source of iron and other essential nutrients.

Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon ground cumin

1 (14.5-ounce) can diced tomatoes, undrained

4 cups vegetable broth

1 cup dry green lentils, rinsed

Salt and pepper to taste

2 slices whole-wheat bread

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes, or until softened.

Add the garlic, thyme, and cumin, and cook for 1 minute more.

Stir in the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.

Season with salt and pepper to taste.

Serve hot, with a slice of whole-wheat bread on the side.

Nutritional Information:

Calories: 340

Fat: 8g

Carbs: 50g

Protein: 18g

SmartPoints: 4