Lee's Lentil Veggie Soup
Budget-friendly recipe
Lentils are high in fiber and promote stable blood sugar. Make a batch and freeze the rest for easy leftovers.
Ingredients
What You'll Need
- Cutting board
- Chef knife
- Measuring cup
- Measuring spoons
- Large stockpot or slow cooker
- Wooden spoon
Directions
-
Heat the oil in a large stockpot over medium-high heat. -
Add vegetables and sauté for 6 to 8 minutes, stirring frequently, until onion is translucent. -
Add garlic and lentils and cook for 2 minutes, stirring constantly. -
Add broth or water, bring to a boil and reduce heat to low. -
Simmer stew for 30 to 40 minutes, stirring occasionally, until lentils are tender. -
Add vinegar or lemon juice and cook for an additional 10 minutes.
Chef Tips
-
This soup can also be made in a slow cooker. For a 2-qt. slow cooker, increase the amount of vegetables and lentils, but keep the amount of broth the same.
Nutrition Info and more
Serving size:
Total calories:
1
cup
204
Total fat:
4 g
Saturated fat:
<1 g
Carbohydrates:
34 g
Protein:
10 g
Fiber:
6 g
Sodium:
45 mg
