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Lentil Soup

Name: Lentil Soup
Prep time: 5
Cook time: 45

(3 votes, average: 4.00 out of 5)

5 min prep

4 servings

Frankly, this is a perfect soup to make if feeling tired after treatment. It requires little or no effort and has very few ingredients. Because there are so few ingredients, make sure to use...

Ingredients

1¼ cups French lentils, picked over and washed

2 quarts cold water

1 head of garlic, cloves separated, crushed, and peeled

¼ cup extra virgin olive oil

Salt, to taste

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Nutrition Facts

Calories

358 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

17 g

Sugar

1 g

Fiber

8 g

Protein

17 g

Sodium

677 mg

Directions

In a heavy-bottomed pan, cover the lentils with the cold water. Bring to a boil.
Add garlic and olive oil. Lightly simmer with a lid partially covering the pot, for 45 minutes.
Season with salt. Continue to simmer for 1 hour, or until the lentils are very tender. Using either a blender or an immersion blender, puree lentils in stages as smooth or as chunky as you'd like. Heat through and drizzle with a little olive oil, serve immediately.

Chef Tips

If tired or short on time, use the peeled garlic that can be bought in jars to make this soup. Ge around a dozen cloves. Instead of using them straight from the jar, lightly smash them with the flat of a knife, then leave them for about 10 minutes before using to activate their enzymes.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.