Lentil Soup

by Steph

I know I have mentioned it before, but I really, really dislike winter. The only thing that makes it tolerable is the fact that I can eat soup.  With winter quickly coming to an end (Hurray!!) I decided to make some more soup while I still can.  This time, Lentil soup, its so satisfying and good for you.  I made a big pot, put it pre-portioned containers and put them in the freezer.  Now I have a warm, hearty satisfying meal anytime.  This recipe is 5 weight watchers points+ per 1 ¼ cup serving.

Here are your ingredients:

  • 2 Cups Lentils
  • 8 Cups Low Sodium Chicken Broth
  • 1 Can petite diced tomatoes
  • 1 TBS olive oil
  • 2 Garlic Cloves
  • 1 onion
  • 2 Carrots
  • 2 Ribs of Celery
  • 1 ½ tsp dried thyme
  • Salt and Pepper to taste
  • 8 Tbs grated parmesan cheese

Equipment needed

  • Large stock/soup pot
  • Cutting Board & knives

Finely dice your onion, celery and carrots


Heat 1 TBS olive oil in stock pot . Add your onion, celery and carrots and cook for 5-7 minutes until onion is translucent.

Mince the Garlic and add it to the pot, along with thyme, salt and pepper to taste. Cook for another minute until fragrant.



Add Stock, diced tomatoes and lentils.



Cover and cook for about 1 hour. Taste, and add more salt and pepper if desired


Top each serving with 1 TBS of grated parmesan cheese.



Nutritional Information

Makes 8 servings, 1 ¼ cup per serving

5 WW Points+ per serving (calculated through WW online recipe builder)

CALORIES 123; FAT 0.1g; SAT. FAT 0g;  CHOLEST. 0mg; CARB. 28.2g; FIBER 10.5g; SUGAR 2.5g; PROTEIN 11.9g

(Calculated through loseit.com, some data may not be accurate)





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