Ping Diet · https://pingdiet.com/lentil-veggie-soup
20-Minute Lentil and Veggie Soup
Cooked lentils, carrots, onion and greens simmered in broth and finished with lemon. One pot, twenty minutes, four bowls, and it reheats well all week.
Developed by the Ping Diet team
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Makes
- 4 bowls
Ingredients
4 servings
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 cups cooked lentils, or one 15-oz can, rinsed
- 4 cups low-sodium vegetable broth
- 2 cups kale, or spinach, chopped
- 1 tbsp lemon juice
- salt
- black pepper
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook, stirring now and then, for 4 to 5 minutes, until the onion softens.
- Add the garlic and cook for 30 seconds, until it smells fragrant.
- Add the lentils and broth, bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until the carrots are tender.
- Stir in the kale and cook for 1 to 2 minutes, until it wilts.
- Take the pot off the heat, stir in the lemon juice, and season with salt and pepper to taste.
Food safety and storage
- Cool leftovers quickly: divide the soup into shallow containers and refrigerate within 2 hours.
- We'd eat leftovers within 3 to 4 days, the window USDA gives for most refrigerated leftovers.
- Reheat leftovers until steaming hot, to 165°F.
Nutrition per serving (estimate)
183 kcal · protein 10 g · carbs 28 g · fiber 9 g · fat 4 g · sugars 6 g · sodium 740 mg
Estimated from USDA FoodData Central; salt and pepper to taste not counted. Values change with brands and portion sizes.