Lentils are high in fiber and promote stable blood sugar. Make a batch and freeze the rest for easy leftovers.
What you'll need
Large stockpot or slow cooker
Spatula or spoon
1/2 Onion medium, chopped
1 quart Vegetable Broth or Water
1 Sweet Potato medium, peeled and chopped, optional
2 teaspoons Apple Cider Vinegar optional or Lemon Juice optional
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.
- 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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4 g||5%|
|Saturated Fat <1 g||3%|
|Sodium 45 mg||2%|
|Total Carbohydrate 34 g||12%|
|Dietary Fiber 6 g||21%|
|Protein 10 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: