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Lentil Soup, Toasted Whole Grain Bread, Cucumber Water

Prep Time 15 minutes
Cook Time 40 minutes
Servings 2
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

Calories: 344kcal | Carbohydrates: 52g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 1926mg | Potassium: 929mg | Fiber: 19g | Sugar: 8g | Vitamin A: 3807IU | Vitamin C: 15mg | Calcium: 155mg | Iron: 6mg