Lentil Soup
This hearty lentil soup simmers dry lentils with tomato, onion, garlic, and cumin in a reduced-sodium broth. Naturally high in protein and low in sodium, it's a warming, healthy meal that's easy to customize with whatever vegetables you have on hand.
You Will Need
- Large saucepan
Ingredients
- 1 container (32 oz) reduced-sodium chicken broth
- 1 cup dry lentils
- 1/2 onion, diced
- 1 (6 oz) can tomato paste (reduced sodium)
- 1 clove garlic, minced
- 1/2 tablespoon cumin
- Carrots or zucchini, diced (optional)
Instructions
- Step 1Rinse the lentils and check for stones.
- Step 2Boil the chicken broth, lentils, onion, tomato paste, garlic, and cumin in a large saucepan over medium heat.
- Step 3Reduce the heat, cover, and let the soup cook gently until the lentils are soft, 30 to 45 minutes.
Tips & Substitutions
Cooking tip: If every ingredient is the same size, they will cook evenly. Nutrition fact: Lentils are naturally low in sodium — use spices and herbs to add flavor instead of salt, and select reduced or low-sodium broth and tomato paste. Substitutions: Add sliced, shredded, or diced cooked chicken during the last few minutes of cooking if desired. You can also add any vegetables you have (carrots, celery, zucchini, yellow squash). Use cumin for a Mexican-style soup or Italian seasoning for an Italian one.
Printable Recipe Card
