Healthy Serving:
Lentil Soup

Ingredients:

(4 servings)

  • 1/2 cup of extra virgin olive oil
  • 1 cup of chopped red onions
  • 2 cups of chopped carrots
  • 2 cups of chopped celery
  • 6 cups of vegetable broth
  • 1 cup of lentils
  • 1 1/3 cup of cooked brown rice or 12 oz. of chopped potatoes (either starch is fine)

Optional: Bay leaves, fresh thyme

Directions:

Heat the olive oil in a soup pan. Cook 3 to 5 minutes. Add the onion and cook until soft. Add the carrots and celery, stir to combine and cook until soft (about 25 minutes). Add the vegetable broth, lentils and herbs. Bring to a boil. Reduce the heat and let simmer for about 45 minutes. Add the rice or potatoes and heat through.

Per serving:

  • 520 calories
  • 2 vegetables
  • 3 starches

This recipe is a "Mary's Meal," based on the work of Mary Flynn, PhD, registered dietitian at The Miriam Hospital and co-author of Low Fat Lies
Learn more about Mary's Meals.

Try it out: Select Mary's Meals are served daily in The Miriam Hospital cafeteria.

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