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Lentil Soup, Apple, Cottage Cheese, Cucumber Water

Prep Time 15 minutes
Cook Time 40 minutes
Servings 2
Calories 496kcal

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

Sides

  • 1 cup Cottage Cheese
  • 1 Apple sliced
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.
  • Serve the soup with apples, cottage cheese, and cucumber water.

Nutrition

Calories: 496kcal | Carbohydrates: 71.7g | Protein: 35.5g | Fat: 9.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 734mg | Potassium: 1289mg | Fiber: 16.2g | Sugar: 20g | Vitamin A: 4012IU | Vitamin C: 20mg | Calcium: 212mg | Iron: 7mg