Lentil Soup with Whole Grain Bread and Side Salad
A nutritious and balanced lunch option for day #2 of a meal plan focused on fat loss and muscle building.
Ingredients
- 1 cup dried lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- 2 slices whole grain bread
- Mixed greens for salad
- Cherry tomatoes for salad
- Balsamic vinaigrette dressing
Instructions
In a large pot, combine lentils, vegetable broth, onion, carrots, celery, garlic, cumin, paprika, turmeric, salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
Toast whole grain bread slices.
Prepare a side salad with mixed greens and cherry tomatoes.
Serve lentil soup with toasted bread and side salad. Drizzle salad with balsamic vinaigrette dressing.
Nutrition (per serving)
| Calories | 400 |
| Protein (g) | 20 |
| Carbs (g) | 60 |
| Fiber (g) | 15 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 800 |
| Cholesterol | 0 |