Wellness & Balance LLC logoWellness & BalanceChesapeake, Virginia
Week of Not scheduled

Lentil and Vegetable Soup

Fiber-rich and easy to tolerate in small portions.

280 kcal
18g protein
lunch
fiber
plant-based

Ingredients

  • 1 cup dry lentils
  • 1 onion, 2 carrots, 2 celery stalks
  • 6 cups low-sodium broth
  • Bay leaf, thyme, black pepper

Method

  1. Sweat the vegetables until soft.
  2. Add lentils, broth and herbs.
  3. Simmer 30 minutes until lentils are tender.

These recipes are general nutrition education from the Wellness & Balance care team. They are not a diagnosis, a prescription, or a personalised meal plan. Nutrition figures are estimates and vary with the exact ingredients you use. Talk with your clinician before making changes if you have a food allergy, kidney or liver condition, diabetes, or are pregnant or breastfeeding.

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