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Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes, or until softened.
Add the garlic, thyme, and cumin, and cook for 1 minute more.
Stir in the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
Season with salt and pepper to taste.
Serve hot, with a slice of whole-wheat bread on the side.
Nutritional Information:
Calories: 340
Fat: 8g
Carbs: 50g
Protein: 18g
SmartPoints: 4
This hearty soup is packed with protein and fiber, making it a satisfying and filling lunch option. It’s also a great source of iron and other essential nutrients.
Ingredients:
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