- 1.5 cup Dried Lentils, rinsed
- 1 tbsp Extra-Virgin Olive Oil
- 1 Carrot, diced
- 1 Zucchini, diced
- 1 Can of Diced Tomatoes (no sugar added)
- 6 cup Low-Sodium Broth
- 0.5 tsp Dried Thyme
Directions
1. Sauté carrot and zucchini in olive oil for 5 minutes.
2. Add lentils, tomatoes, broth, and thyme.
3. Simmer 30–35 minutes until lentils are soft.
4. Drizzle olive oil on top before serving.
Nutrition Facts
| Total Servings | 6 |
| Single Serving Size | 1 Cup of Soup |
| Amount Per Serving | |
| Calories | 280 |
| Total Fat | 9 g |
| Sodium | 300 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 12 g |
| Protein | 14 g |
