Easy Lentil Soup Recipe

Easy Lentil Soup

1 point

This Easy Lentil Soup Packed with plant-based protein and loads of vegetables. It’s a hearty vegan soup guaranteed to fill you up on a chilly day.

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Instead of cooking in plain water, the lentils simmer in a seasoned broth, making each individual legume burst with flavor.

• Each weight watchers serving is one point.
• Serving size: 1⅓ cups.
• Makes 12 servings

Ingredients

• 2 tbsp olive oil
• 2 cups chopped raw onion
• 1 cup chopped celery (or about 2 large stalks)
• 3 garlic cloves
• 8 cups low sodium vegetable broth
• 2 chopped carrots
• 2 cups dry orange lentils
• 1½ tsp kosher salt
• ¾ tsp black pepper
• 1 teaspoon turmeric
• 3 cups water

Instructions

• In a large Dutch oven, heat the oil over medium-high. Add the onion, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
• Add the broth, carrots and 3 cups water and bring to a boil. Stir in the lentils. Reduce heat to low. Partially cover and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
• Stir in the salt and black pepper turmeric. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.

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Easy Lentil Soup 

This Easy Lentil Soup Packed with plant-based protein and loads of vegetables, this vegan soup is guaranteed to fill you up. Instead of cooking in plain water, the lentils simmer in a seasoned broth, making each individual legume burst with flavor. Each weight watchers serving is one point Serving size: 1⅓ cups makes 12 servings

Ingredients

• Olive oil
• 2 Tbsp
• Uncooked onion
• 2 cup s, chopped, chopped (from about 2 medium)
• Celery
• 1 cup s, chopped, thinly sliced (from about 2 large stalks)
• Garlic
• 3 clove s, finely chopped
• Low sodium vegetable broth
• 8 cup s
• Carrots
• 2 cup(s
• Dry orange lentils
• 3 cup s, about 1 1/3 lb, picked over for stones
• Kosher salt
• 1½ tsp
• Black pepper
• ¾ tsp
• turmeric
• 1 teaspoon
• 3 cups water

Instructions

1. In a large Dutch oven, heat the oil over medium-high. Add the onion, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
2. Add the broth, carrots and 3 cups water and bring to a boil. Stir in the lentils. Reduce heat to low. Partially cover and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
3. Stir in the salt and black pepper turmeric. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.

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