Tomato-Lentil Soup
Wedge Salad with Basil-Yogurt Dressing
Ingredients
- ¼ cup olive oil
- 1 cup chopped onion
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 2 (28-oz) cans crushed tomatoes
- 6 cups vegetable broth
- 1 cup uncooked lentils, rinsed
- ½ tsp salt
- ½ tsp pepper
- 2 green onions, chopped
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots and garlic; sauté 10 minutes or until tender. Add tomatoes, broth and lentils.
- Bring to a boil; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally.
- Stir in salt and pepper; cook 25 minutes longer or until lentils are tender. Sprinkle with green onions before serving.
Side Dish Ingredients
- 2 cloves garlic
- 3 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5.3-oz) container plain Greek yogurt
- ¼ cup fresh basil leaves
- 1 small head iceberg lettuce, cut into 6 wedges
Side Dish Instructions
- Drop garlic cloves through the food chute of a food processor while it is running and process until minced; add lemon juice, oil, salt and pepper.
- Process until smooth; add yogurt and basil. Pulse until combined.
- Drizzle each lettuce wedge with dressing.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
- Access via App or Online
