Vegetable Lentil Soup

  Lunch

Here’s a healthy soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor.

Vegetable Lentil Soup

Average Rating: 5

TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
YIELD: 6 servings (about 2 quarts)

Ingredients

  • 3 cups cubed peeled butternut squash
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 cup dried lentils, rinsed
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 cups vegetable broth
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 2 cups frozen cut green beans (about 8 ounces)

Instructions

  • 1. Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
  • 2. Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts

1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.

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