This Lentil Soup Is Perfect For Weight Watchers Members

Lentil soup is perfect comfort food on a cold day.

Personally, I adore this soup – a simple blend of carrots, celery, and onions. However, if a handful of green beans or broccoli bits find their way into my fridge, they become welcome additions. The magic lies in the use of a rich chicken broth, making it a perfect lunch companion or a warm hug after a long day’s work.

Why you Should try this recipe:

• Unlike some legumes, lentils strike the perfect balance between being filling and not being overly heavy. You’ll feel comfortably full until your next meal without the post-feast bloat sensation.
• Lentils, whether traditional, tiny beluga, or red, cook up in a flash. Perfect for those hectic days, these little powerhouses add substance to your soup in no time.
• Lentils are packed with protein, fiber, and an array of essential nutrients, contributing to a well-rounded, nutritious meal.
• Need a meal prep hero? Look no further. This soup not only comforts your present self but also your future self. It freezes beautifully and is ready to save the day when needed.

Ingredients

• 1 cup lentils (200 g), rinsed and drained
• 1 cup celery (120 g), diced
• 1 cup carrot (130 g), diced
• 1 cup onion (150 g), finely chopped
• 3 cloves garlic, minced
• 1/4 cup cilantro, chopped
• 1 teaspoons olive oil
• 6 cups chicken broth (1.5 liters)
• Salt and pepper to taste

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6

Serving size: 350 g.

Instructions for making Lentil Soup

1. Rinse lentils under cold water and set aside. Prepare celery, carrots, onions, and garlic according to the specified quantities.

2. In a large pot, heat olive oil over medium heat. Add chopped onions, minced garlic, celery, and carrots. Sauté until the vegetables are softened and the onions are translucent.

3. Introduce the rinsed lentils to the pot, stirring them into the aromatic mix. Add chopped cilantro and continue stirring to combine the flavors.

4. Pour in the chicken broth, ensuring it covers the lentils and vegetables. Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the soup simmer for approximately 30-40 minutes or until the lentils are tender. Stir occasionally to prevent sticking.

5. Season the soup with salt and pepper to your liking. Stir well, allowing the flavors to meld for an additional 5-10 minutes.

6.  Ladle the hot lentil soup into bowls. Garnish with additional cilantro if desired.

Notes: Adjust the consistency by adding more broth if needed.

Variations and substitutions

You can be creative with the vegetables you add. As mentioned previously, zucchinis, green beans, broccoli, spinach, or peppers can all find a delicious place in your pot. If you’re craving a heartier dish, consider tossing in cubes of lean turkey ham.

As for the lentils themselves, the options are plentiful. Explore the textural differences and flavors between traditional, beluga, and red lentils to find the perfect fit for your taste.

Tips and Tricks for making Lentil Soup:

1. The secret to a flavorful base lies in giving your vegetables a proper sauté.

2. While this soup is a quick fix, if you have the luxury of time, simmering it over medium-low heat yields a creamy result that’s nothing short of delicious.

3. Short on time but longing for creaminess? Scoop out a cup of soup with lentils and veggies, blend it until smooth, then reintroduce it to the pot for a spectacularly velvety finish.

4. I often opt for spicing things up with concentrated broth cubes and a hint of cumin.

WW Points

Dried red lentils 0 Points
Carrots 0 Points
Chicken broth 2 Points
Celery 0 Points
Onion 0 Points
Garlic 0 Points
Cilantro 0 Points
Table salt 0 Points
Black pepper 0 Points
Olive oil 1 Points

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