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Lentil & potato soup
3
- Extra virgin olive oil, 1 tbsp(s)
- White onion, chopped, ¾ cup(s)
- Potato, 2 small, chopped
- Carrots, 2 medium, sliced
- Celery, chopped, ½ cup(s), diced
- Garlic, minced, 1 tbsp(s)
- Black pepper, 3 dash(es)
- Low-sodium vegetable broth, 3 cup(s)
- Lentils, canned, drained, 14 oz, and rinsed
Method
In a large saucepan, heat the oil over medium. Add the onions and sauté for 2 minutes or until fragrant. Stir in the potatoes, carrots and celery and cook for another 5 minutes, stirring occasionally.
Add the garlic and pepper. Pour in the vegetable broth, increase heat to high and bring to a boil. Once boiling reduce heat to medium-low, simmer with lid on for 10 minutes, until potato is tender. Stir in the lentils and let simmer for 5 minutes.
TIP: For a creamy consistency, purée some or all of the soup mixture before serving. Stir fresh parsley through the soup if you have some on hand.
Nutrition facts per serving
Makes 3 servings
Food Groups
|
V
|
1.7 |
|
F
|
0 |
|
C
|
1.2 |
|
PD
|
1.1 |
|
Ft
|
0.9 |
|
S
|
0 |
Nutrition Facts
| Calories | 311 |
| Total Fat | 5.7 g |
| - Saturated Fat | 1.1 g |
| Cholesterol | 0 mg |
| Sodium | 673 mg |
| Total Carbohydrate | 52.3 g |
| - Dietary Fiber | 5.2 g |
| - Total Sugars | 8.1 g |
| -- Added Sugars | 0 g |
| Protein | 12.8 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.