It’s soup season! This vegetarian lentil soup packs a nutritional punch, and is a great way to utilize lentils, which are an inexpensive, tasty, plant-based protein. Brown lentils are a popular type of lentil and easy to find in your local grocery. Unlike dried beans, lentils don’t need to be soaked prior to using.
Ingredients:
- 1 Tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 3 cups chopped mustard greens
- 1/2 yellow squash, chopped
- 1.5 cups brown lentils
- 6 cups low sodium vegetable broth
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 Tablespoon honey
Directions:
- Heat oil in a large pot over medium heat.
- Add onion and sauté until translucent.
- Add garlic, carrots, mustard greens, and yellow squash.
- Add broth, lentils, salt, pepper and thyme.
- Bring to a boil, then reduce heat to a simmer.
- Cover and cook until lentils are tender, 30-40 minutes.
- Add honey and simmer another five minutes.
- Taste for seasoning and ladle into bowls, serve.
Meal Planning
Did you know that people who meal plan are more likely to have an overall higher quality food variety? Anderson’s Nutrition has a robust meal planning program, that has more recipes like this lentil soup, to assist you on your journey to simpler, better health. Meet virtually with your own dietitian to receive nutrition guidance and a personalized meal plan.
