Vegan
Tomato-Lentil Soup
Pita Wedges
Ingredients
- ½ yellow onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (28-oz) can BPA-free no-salt-added diced organic tomatoes
- 2 cups organic low-sodium vegetable broth
- ⅓ cup lentils, rinsed
- ¼ tsp salt
- ⅛ tsp pepper
- 1 green onion, chopped
- 2 Tbsp crumbled goat cheese (or use feta cheese; see Note)
Instructions
- Sauté onion, carrot, and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until tender. Add tomatoes, broth, and lentils.
- Bring mixture to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
- Stir in salt and pepper; cook 25 minutes or until lentils are tender.
- Sprinkle with onion and cheese before serving.
Side Dish Ingredients
- 1 whole wheat pita bread round, heated and cut into wedges
Side Dish Instructions
- Serve pita wedges with soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
406
|
75
|
481
|
| Fat (g) | 17 | 0 | 17 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 15 | 3 | 18 |
| Carb (g) | 50 | 16 | 66 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 540 | 150 | 690 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
