Lentil Soup

by | Oct 1, 2014 | Dinner Ideas

November is here and with that said, so is cold and flu season. MCC has come up with a great

lentilsoup

immune boosting soup that is packed with antioxidants, vitamins and minerals that are sure to help improve your immune system and help you keep healthy during the winter season.

This soup is packed with foods that contain immune boosting vitamins and minerals. It is great to help get the chills out after a cold November day all the while helping to boost your immune system.

Lentil Soup
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • What you need:
  • 1 carrot, chopped
  • 1 small onion, sliced thin
  • 1 garlic clove, minced
  • 1 small bay leaf
  • 1 tablespoon olive oil
  • 2 1/2 cups chicken broth
  • 1/2 cup lentils, picked over and rinsed
  • 1/3 cup chopped smoked turkey
  • 1/2 cup finely chopped roasted red peppers (you can use peppers from the bottle. Drain oil)
  • 3 tablespoons minced fresh parsley leaves, divided
  • 1 teaspoon balsamic vinegar, or to taste
  • Salt and pepper, to taste
Instructions
  1. In a saucepan over medium cook carrot, the onion, and the bay leaf in the oil. Stir occasionally and cook until vegetables are soft. Add broth and lentils. Let simmer for 25 minutes, stir occasionally Add the turkey, peppers, 2 tbsp parsley, vinegar, salt and pepper and cook for about 1 minute. Remove bay leaf and divide into 2 bowls. Garnish with remaining parsley.
Serving size: 1/2 soup Calories: 233 Fat: 13g Carbohydrates: 35g Protein: 25g

What you need:

  • 1 carrot, chopped
  • 1 small onion, sliced thin
  • 1 garlic clove, minced
  • 1 small bay leaf
  • 1 tablespoon olive oil
  • 2 1/2 cups chicken broth
  • 1/2 cup lentils, picked over and rinsed
  • 1/3 cup chopped smoked turkey
  • 1/2 cup finely chopped roasted red peppers (you can use peppers from the bottle. Drain oil)
  • 3 tablespoons minced fresh parsley leaves, divided
  • 1 teaspoon balsamic vinegar, or to taste
  •  Salt and pepper, to taste

 What to do:

In a saucepan over medium cook carrot, the onion, and the bay leaf in the oil. Stir occasionally and cook until vegetables are soft. Add broth and lentils. Let simmer for 25 minutes, stir occasionally  Add the turkey, peppers,  2 tbsp parsley, vinegar, salt and pepper and cook for about 1 minute. Remove bay leaf and divide into 2 bowls. Garnish with remaining parsley.

 Nutritional Information:

Serving 1/2 the recipe

233 kcal, 35g Carbs, 25g Protein, 13g Fat 9g