Use this recipe as a go to for a light dinner or quick lunch. It's easy to make, tastes delicious and is low in fat but full of natural protein. An added bonus of this soup is that lentils are packed with cholesterol-lowering fiber that will help to keep you fuller longer.
Put the olive oil in a 6-quart Dutch oven and place over medium heat.
Add the onion, carrot, celery and salt and sauté for 6 to 7 minutes.
Add the lentils, tomatoes, broth, coriander and cumin; stir to combine.
Increase the heat to high and bring the mixture just to a boil.
Once the mixture has started boiling, reduce it to low heat and cover and cook at a low simmer until the lentils are tender, about 40 minutes.
Using a handheld blender, puree the soup to your desired consistency.
Serve with cottage cheese and sprinkle with dried parsley if desired.
Nutritional Analysis: One serving equals: 240 calories, 2g fat, 35g carbohydrate, 18g fiber, and 16g protein.
WE'RE OPEN: Covid Safety Measures