Description
Fall is upon us and the perfect time for soup. This hearty lentil soup is filling and flavorful, yet light and vegetarian, and rich in iron and fiber.
Ingredients
- 1 Tbsp. olive oil
- 6 green onions, chopped finely
- ½ medium Onion, chopped finely
- 1 Tbsp. Cumin
- 2 cups Lentils, rinsed and cleaned
- 4 cups vegetable or chicken broth
- 2 cups water
- ½ tsp. Trader Joe’s Everything but the Bagel Sesame Seasoning
- Pepper to taste
Instructions
- Sauté onions in olive oil and cumin.
- Add remaining ingredients. Bring to a rapid boil. Then simmer slowly covered until lentils are tender, stirring occasionally, about 40 minutes.
- Serve with an Arugula salad with shaved parmesan cheese, craisins, and pine nuts and sourdough bread. For salad dressing use olive oil, white balsamic vinegar and a drizzle of pomegranate molasses.
Notes
- Serves: 6
- Serving size: 1 cup
- Calories: 268
- Grams carbohydrates: 42
- Grams fiber: 18
- Grams protein: 18
- Grams fat: 2
- Equivalents: 4 vegetable proteins, 1 starch, ½ fat