Lentil Soup

Plant-based / Vegan / Main Dish / Vegetarian

(203 votes, average: 3.76 out of 5)

Nearly fat-free and filled with fiber, lentils are a power legume that are grown year-round. Lentils provide a little more of a snap when biting into them than other beans, which makes them a nice soup bean–they also retain their shape better than other bean family members. This lentil soup is inspired by the flavors of Ikaria and Sardinia.

Yum

Ingredients

1 (15 oz.) can lentils or 1 pound lentils, cooked
2 cups low-sodium vegetable stock
1 onion, chopped
¼ cup olive oil
1 cup tomatoes, stewed or canned
Salt and pepper, to taste

Directions

While the lentils are simmering in the stock, fry onion in a separate pan until soft.
Add tomatoes and simmer for 5 minutes.
When lentils are done, combine with onion-tomato mixture and reheat, seasoning to taste.

Calories
Per recipe: 2140 cal., 116 g. protein, 61 g. fat (7 sat., 7 poly.)
For 8 servings, 270 calories per serving”