Lentil Soup with Whole Grain Bread
A hearty and nutritious lentil soup served with a side of whole grain bread.
Ingredients
- 1 cup of lentils
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 slices of whole grain bread
Instructions
In a large pot, sauté the onion, garlic, carrot, and celery until softened.
Add the lentils, vegetable broth, cumin, paprika, salt, and pepper to the pot.
Bring the soup to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
Toast the whole grain bread slices.
Serve the lentil soup hot with the toasted whole grain bread on the side.
Nutrition (per serving)
| Calories | 400 |
| Protein (g) | 20 |
| Carbs (g) | 50 |
| Fiber (g) | 15 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 800 |
| Cholesterol | 0 |