Fresh garden vegetables meet lentils for a hearty and delicious vegetarian soup. This easy, healthy and delicious soup makes for a perfect lunch or dinner year round!

     Garden fresh vegetables pair with lentils for a hearty soup that satisfies you.  The combination is full of nutrients and has a meaty feel despite being vegetarian. It is a great way to fill up healthily!


      I have been making it a personal challenge to use up every last bit of produce I can get my hands on this summer without getting in a rut.  Between our own garden, produce gifts from family and our CSA share that has been quite the project!

     It has been fun though. Side dishes are usually my least creative part of the meal and this has definitely breathed new life into them.

     I admit,  I am usually a fall and winter soup person. I don't think of them often during the summer.

     We were having a little last night in town dinner for my sister and I wanted to have something healthy on the menu. It seemed a soup would be a great way to showcase a lot of great produce that I had.

      Not to mention the bag of lentils I had in the pantry. I love how quickly lentils cook and they are a perfect way to add bulk to soup. So a lentil and vegetable soup was born.

    I was sure my brothers wouldn't be enthused, but my mom would be and I was happy to have the leftovers for lunch the next few days.

     I knew the lentils would help to thicken the soup and give it some body. Even I was surprised how meaty the whole thing turned out though, despite being vegetarian.

    I was sad to see the last bowl go. So next time you are looking for a way to switch up your vegetable routine, I highly recommend this soup!

As always: If you make this recipe–or any CWC recipes–let me know what you think by leaving a comment below. And post a pic on Instagram or Pinterest too—tag @carleecooks so I can see!  For more recipes and fun, like us on Facebook and follow along on Pinterest

fennel soup, lentil recipe, healthy soup, low calorie soup

soup

American

Yield: 12 Servings

Author: Cooking With Carlee

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Healthy Fresh Vegetable and Lentil Soup

Garden fresh vegetables pair with lentils for a hearty soup that satisfies you. The combination is full of nutrients and has a meaty feel despite being vegetarian. It is a great way to fill up healthily!

Prep time: 10 MCook time: 45 MTotal time: 55 M

Ingredients:

• 2 Tablespoons olive oil
• 1 medium onion, diced
• 2 medium kohlrabi
• 2 cloves garlic
• 1 bulb fennel
• 6 1/2 cups water or stock
• 1 1/4 cup lentils, rinsed and drained
• 1 teaspoon salt
• 1 bunch chard
• 1/4 cup lemon juice
• salt and pepper

Instructions:

1. Peel the kohlrabi and cut into small cubes, 1/4-1/2".
2. In a large soup pot, heat the olive oil over medium heat. Ad the diced onion, kohlrabi, and garlic. Cook, stirring occasionally until the onion is translucent.
3. Meanwhile, dice the bulb of fennel. Add to the pot and cook for a minute or two.
4. Pour in the water or stock and add a teaspoon of salt and the cleaned lentils. Bring to a boil and then reduce to a simmer for 20 minutes.
5. Chop the chard and add to the pot. Cover and cook for 20 more minutes.
6. Adjust the salt and pepper to your liking and remove from the heat. Stir in the lemon juice and serve garnished with fennel fronds if desired.

Calories
67.37

Fat (grams)
2.64

Sat. Fat (grams)
0.40

Carbs (grams)
8.65

Fiber (grams)
3.13

Net carbs
5.51

Sugar (grams)
2.17

Protein (grams)
3.27

Sodium (milligrams)
270.97

Cholesterol (grams)
0.60

https://www.cookingwithcarlee.com/2018/07/healthy-fresh-vegetable-and-lentil-soup.html

Copyright: Cooking With Carlee 2020

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