Hearty Rosemary Lentil Soup with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Rosemary Lentil Soup with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Rosemary Lentil Soup with Root Vegetables

A warming bowl of lentil soup filled with tender root vegetables, subtly infused with fragrant rosemary. The soup features creamy, cooked green lentils combined with diced carrot, parsnip, celery, and potato, brightened with a hint of fresh tomato. Finished with a cool swirl of nonfat Greek yogurt, this hearty soup offers a comforting, nourishing meal perfect for any time of day.

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NUTRITION

577kcal
Protein
37.2g
Fat
8.8g
Carbs
93.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Green Lentils

1 medium Carrot, diced

1 medium Parsnip, diced

1 stalk Celery, sliced

1 small Potato, diced

1 medium Tomato, chopped

1/2 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1/2 tsp Dried Rosemary

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add diced carrots, parsnip, celery, and potato. Sauté until the vegetables start to soften, about 5-7 minutes.

  • 3

    Stir in the chopped tomato and dried rosemary, cooking for an additional 2 minutes.

  • 4

    Add the cooked green lentils along with about 1.5 cups of water or low-sodium vegetable broth. Bring the mixture to a simmer.

  • 5

    Let the soup simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender. Season with salt and black pepper to taste.

  • 6

    Ladle the soup into bowls and finish with a swirl of nonfat Greek yogurt on top.

  • 7

    Serve warm and enjoy your hearty and nutritious lentil soup.

Hearty Rosemary Lentil Soup with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Rosemary Lentil Soup with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Rosemary Lentil Soup with Root Vegetables

A warming bowl of lentil soup filled with tender root vegetables, subtly infused with fragrant rosemary. The soup features creamy, cooked green lentils combined with diced carrot, parsnip, celery, and potato, brightened with a hint of fresh tomato. Finished with a cool swirl of nonfat Greek yogurt, this hearty soup offers a comforting, nourishing meal perfect for any time of day.

NUTRITION

577kcal
Protein
37.2g
Fat
8.8g
Carbs
93.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Green Lentils

1 medium Carrot, diced

1 medium Parsnip, diced

1 stalk Celery, sliced

1 small Potato, diced

1 medium Tomato, chopped

1/2 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1/2 tsp Dried Rosemary

Salt & Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add diced carrots, parsnip, celery, and potato. Sauté until the vegetables start to soften, about 5-7 minutes.

  • 3

    Stir in the chopped tomato and dried rosemary, cooking for an additional 2 minutes.

  • 4

    Add the cooked green lentils along with about 1.5 cups of water or low-sodium vegetable broth. Bring the mixture to a simmer.

  • 5

    Let the soup simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender. Season with salt and black pepper to taste.

  • 6

    Ladle the soup into bowls and finish with a swirl of nonfat Greek yogurt on top.

  • 7

    Serve warm and enjoy your hearty and nutritious lentil soup.