Hearty Lentil Soup with Fresh Herbs

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

Hearty Lentil Soup with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Soup with Fresh Herbs

A warming, nutrient-packed lentil soup brimming with tender lentils and a medley of aromatic vegetables. Enriched with fresh herbs and a cooling dollop of nonfat Greek yogurt, this soup offers a delightful balance of textures and flavors perfect for any meal of the day.

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NUTRITION

525kcal
Protein
37.8g
Fat
6.9g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Green Lentils (200g)

1 medium Carrot (72g), diced

2 stalks Celery (80g), chopped

1 medium Onion (110g), chopped

2 cloves Garlic, minced

4 cups Low-Sodium Vegetable Broth (960g)

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley, chopped

1 teaspoon Fresh Thyme, chopped

1/2 cup Nonfat Greek Yogurt (125g) for garnish

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the green lentils under cold water and set aside.

  • 2

    In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until the vegetables soften, about 5-7 minutes.

  • 3

    Stir in the minced garlic and cook for an additional minute until fragrant.

  • 4

    Add the rinsed lentils and pour in the vegetable broth. Bring the mixture to a boil.

  • 5

    Once boiling, reduce the heat to a simmer and add the fresh thyme. Let it simmer uncovered for 25-30 minutes or until the lentils are tender.

  • 6

    Season the soup with salt and pepper to taste.

  • 7

    Serve the soup hot, garnished with chopped fresh parsley and a dollop of nonfat Greek yogurt on top for creaminess.

Hearty Lentil Soup with Fresh Herbs

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

Hearty Lentil Soup with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Soup with Fresh Herbs

A warming, nutrient-packed lentil soup brimming with tender lentils and a medley of aromatic vegetables. Enriched with fresh herbs and a cooling dollop of nonfat Greek yogurt, this soup offers a delightful balance of textures and flavors perfect for any meal of the day.

NUTRITION

525kcal
Protein
37.8g
Fat
6.9g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Green Lentils (200g)

1 medium Carrot (72g), diced

2 stalks Celery (80g), chopped

1 medium Onion (110g), chopped

2 cloves Garlic, minced

4 cups Low-Sodium Vegetable Broth (960g)

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley, chopped

1 teaspoon Fresh Thyme, chopped

1/2 cup Nonfat Greek Yogurt (125g) for garnish

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the green lentils under cold water and set aside.

  • 2

    In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until the vegetables soften, about 5-7 minutes.

  • 3

    Stir in the minced garlic and cook for an additional minute until fragrant.

  • 4

    Add the rinsed lentils and pour in the vegetable broth. Bring the mixture to a boil.

  • 5

    Once boiling, reduce the heat to a simmer and add the fresh thyme. Let it simmer uncovered for 25-30 minutes or until the lentils are tender.

  • 6

    Season the soup with salt and pepper to taste.

  • 7

    Serve the soup hot, garnished with chopped fresh parsley and a dollop of nonfat Greek yogurt on top for creaminess.