Lentil Soup Recipe


Warm, hearty and packed with nutritional benefits, lentil soup is always a family favorite. In addition to being an excellent source of protein, lentils are low in calories and rich in iron and folate.  You can either cook your own lentils (brown, yellow or red) or use canned or pre-cooked lentils in foil pouches, available at your favorite grocery store, just make sure to avoid those with too much sodium. Here’s our favorite way to make it…


EACH SERVING: 140 Calories



6 cups chicken broth

2 cups canned lentils, cooked

¼ cup diced onions

2 cups raw spinach

2 celery stalks, diced

1 cup carrots, diced

1 Tsp. cumin

1 Tsp. ground coriander

1 ½ large tomatoes chopped

2 cloves garlic, pressed

2 Tsp. olive oil

Salt and Pepper to taste


In a large pot, heat 2 tsp. olive oil and saute carrots, onions, spinach, celery, cumin, garlic and coriander until soft, about 10 minutes. Add chopped tomatoes and cook another 5 minutes. Mix well. Add chicken stock, spinach and cooked lentils and bring to a boil. Quickly lower heat to a simmer. Cook for 10 minutes until heated through. Add salt and pepper to taste. Serve warm or reheat before serving.  This is a great recipe for doing food prep on Sundays and taking a jar with you to work this week!