Name: Lentil Soup, Toasted Whole Grain Bread, Cucumber Water
Prep time: 15 min
Cook time: 40 min
Ingredients: 8 slices Cucumber; 24 oz Water; Ice cubes; 2 tsp Extra-virgin olive oil; ¼ cup Onion (diced small); ⅓ cup Carrots (peeled and chopped); ⅓ cup Celery (chopped); 2 cloves Garlic (sliced); 4 cups Chicken broth; ½ cup Canned diced tomato; 2 sprigs Fresh thyme; 3/4 cup Brown lentils; 2 slices Whole grain bread; 1 clove Garlic

Lentil Soup, Toasted Whole Grain Bread, Cucumber Water

No ratings yet

Print Pin Add to Collection

Prep Time: 15

Cook Time: 40

Servings:

Calories: 344kcal

Ingredients

Cucumber Water

8 slices Cucumber
24 oz Water
Ice cubes

Lentil Soup

2 tsp Extra-virgin olive oil
¼ cup Onion diced small
⅓ cup Carrots peeled and chopped
⅓ cup Celery chopped
2 cloves Garlic sliced
4 cups Chicken broth
½ cup Canned diced tomato
2 sprigs Fresh thyme
3/4 cup Brown lentils

Bread

2 slices Whole grain bread
1 clove Garlic

US Customary - Metric

Instructions

Prepare the ingredients as directed.
Cucumber Water: Place the cucumber slices in the water and allow to infuse in the refrigerator until ready to serve. Serve over ice if desired.
Heat a pot over medium heat. Once hot, add the olive oil. Sauté the onion, carrot, celery, and garlic until softened.
Stir in the chicken broth, diced tomato, thyme, and lentils. Bring to a simmer and cook for 20–30 minutes, until the lentils are tender and the soup develops flavor. Remove the thyme sprigs before serving.
Toast the bread. Rub the garlic clove over it.
Serve the soup with bread and cucumber water.

Nutrition