Creamy Red Lentil Soup

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

Creamy Red Lentil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Soup

Savor a velvety bowl of red lentil soup brimming with hearty vegetables and finished with a tangy swirl of nonfat Greek yogurt. This warming and satisfying soup delivers a creamy texture, subtle earthy flavors, and a delightful balance of spices, making it a perfect meal regardless of whether you enjoy it for breakfast, lunch, or dinner.

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NUTRITION

462kcal
Protein
41.4g
Fat
5.8g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dried red lentils (approx. 100g)

2 cups unsalted vegetable broth (approx. 480g)

1 medium carrot, chopped (approx. 61g)

1 small onion, diced (approx. 70g)

2 cloves garlic, minced (approx. 6g)

1/2 cup canned diced tomatoes (approx. 120g)

1 cup fresh spinach (approx. 30g)

1 tsp olive oil (approx. 5g)

3/4 cup nonfat Greek yogurt (approx. 170g)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat, then add the diced onion and chopped carrot. Sauté until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the minced garlic and cook for another 1 minute until fragrant.

  • 4

    Add the red lentils, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a simmer.

  • 5

    Cover and let simmer for about 20-25 minutes, or until the lentils are soft and the vegetables are tender.

  • 6

    Stir in the fresh spinach and let it wilt into the soup, about 2 minutes.

  • 7

    Remove the pot from heat and use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer a portion to a blender and combine, then return to the pot.

  • 8

    Ladle the soup into a bowl and swirl in the nonfat Greek yogurt for a creamy finish. Season with salt and pepper to taste.

Creamy Red Lentil Soup

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

Creamy Red Lentil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Soup

Savor a velvety bowl of red lentil soup brimming with hearty vegetables and finished with a tangy swirl of nonfat Greek yogurt. This warming and satisfying soup delivers a creamy texture, subtle earthy flavors, and a delightful balance of spices, making it a perfect meal regardless of whether you enjoy it for breakfast, lunch, or dinner.

NUTRITION

462kcal
Protein
41.4g
Fat
5.8g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dried red lentils (approx. 100g)

2 cups unsalted vegetable broth (approx. 480g)

1 medium carrot, chopped (approx. 61g)

1 small onion, diced (approx. 70g)

2 cloves garlic, minced (approx. 6g)

1/2 cup canned diced tomatoes (approx. 120g)

1 cup fresh spinach (approx. 30g)

1 tsp olive oil (approx. 5g)

3/4 cup nonfat Greek yogurt (approx. 170g)

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat, then add the diced onion and chopped carrot. Sauté until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the minced garlic and cook for another 1 minute until fragrant.

  • 4

    Add the red lentils, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a simmer.

  • 5

    Cover and let simmer for about 20-25 minutes, or until the lentils are soft and the vegetables are tender.

  • 6

    Stir in the fresh spinach and let it wilt into the soup, about 2 minutes.

  • 7

    Remove the pot from heat and use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer a portion to a blender and combine, then return to the pot.

  • 8

    Ladle the soup into a bowl and swirl in the nonfat Greek yogurt for a creamy finish. Season with salt and pepper to taste.