Ingredients and Weight:
- 1 tbsp olive oil
- 1 medium onion, chopped (1 cup)
- 3 carrots, chopped (1 1/2 cups)
- 3 celery stalks, chopped (1 1/2 cups)
- 3 cloves garlic, minced
- 1 cup brown lentils, rinsed and picked over
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup plain Greek yogurt, for serving (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat the olive oil over medium-low heat in a large pot. Add the onion, carrots, and celery and sauté until softened, about 5 minutes.
- Add the garlic and sauté for 1 minute more.
- Stir in the lentils, chicken broth, water, bay leaf, thyme, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
- Stir in the lemon juice and parsley and cook for 5 minutes more.
- Serve with a dollop of Greek yogurt, if desired.
Nutritional Information:
- Serving size: 1 cup
- Calories: 200
- Fat: 5g (Saturated: 0g, Trans: 0g)
- Protein: 12g
- Carbohydrates: 30g (Dietary Fiber: 10g, Sugar: 5g)
- Cholesterol: 0mg
- Sodium: 500mg
Dish Characteristics:
- Warm and hearty
- Balanced flavors of savory, sweet, and tangy
- Rich and creamy texture
- High in protein and fiber
- Easy to digest
User Comments:
- "Absolutely delicious! The lentils were tender and the broth had a wonderful depth of flavor."
- "I loved the addition of lemon juice and parsley, it really brightened up the dish."
- "Perfect for a cold winter day, this soup keeps me warm and satisfied."
- "My kids couldn't get enough of it!"
Special Precautions and Tips:
- If you don't have brown lentils, you can use green lentils instead. Just cook them for an additional 10 minutes, or until tender.
- For a vegan version, omit the Greek yogurt and use vegetable broth instead of chicken broth.
