Lentils are an underappreciated legume packed with soluble fiber, shown to help lower cholesterol. They’re also brimming with protein and complex carbs to help keep you satisfied longer. One cup of cooked lentils also contains 37% of your recommended daily amount of iron, and is an excellent source of numerous energy-boosting B-vitamins. Nutrition (per cup serving) Calories: 275; total fat: 5.6g; saturated fat: 1g; protein: 18.7g; carbohydrates: 37.3g; sugar: 5g; fiber: 16.7g
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Makes 4 servings
Prep time 5 min.
Cook time 30 min.
Ingredients
1 Tbsp olive oil 1 small onion or ½ large onion, diced 3 carrots, chopped 3 celery, chopped 1 garlic clove, minced 1 cup red lentils 4½ cups vegetable broth 1 (8 oz) bottle low-sodium clam juice (I like Crown Prince) 1 lemon, zest and juiced ⅓ cup chopped parsley
How to make it
Heat the olive oil in a large sauce pan over medium heat. Add the onion, carrots, celery, and a pinch of salt, and cook until tender, about 5 minutes. Add the garlic clove, and stir quickly. Add in the lentils, vegetable broth, and dried thyme. Bring to a boil, and reduce heat to low. Cover, stirring often until lentils are cooked and thickened. Remove from heat, and stir in the lemon juice, zest, and parsley.
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Lentils are an underappreciated legume packed with soluble fiber, shown to help lower cholesterol. They’re also brimming with protein and complex carbs to help keep you satisfied longer.
One cup of cooked lentils also contains 37% of your recommended daily amount of iron, and is an excellent source of numerous energy-boosting B-vitamins.
Nutrition (per cup serving)
Calories: 275; total fat: 5.6g; saturated fat: 1g; protein: 18.7g; carbohydrates: 37.3g; sugar: 5g; fiber: 16.7g
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 5 min.
Cook time 30 min.
Ingredients
1 Tbsp olive oil 1 small onion or ½ large onion, diced 3 carrots, chopped 3 celery, chopped 1 garlic clove, minced 1 cup red lentils 4½ cups vegetable broth 1 (8 oz) bottle low-sodium clam juice (I like Crown Prince) 1 lemon, zest and juiced ⅓ cup chopped parsley
How to make it
Heat the olive oil in a large sauce pan over medium heat. Add the onion, carrots, celery, and a pinch of salt, and cook until tender, about 5 minutes. Add the garlic clove, and stir quickly. Add in the lentils, vegetable broth, and dried thyme. Bring to a boil, and reduce heat to low. Cover, stirring often until lentils are cooked and thickened. Remove from heat, and stir in the lemon juice, zest, and parsley.
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Makes 4 servings
Prep time 5 min.
Cook time 30 min.
Ingredients
1 Tbsp olive oil 1 small onion or ½ large onion, diced 3 carrots, chopped 3 celery, chopped 1 garlic clove, minced 1 cup red lentils 4½ cups vegetable broth 1 (8 oz) bottle low-sodium clam juice (I like Crown Prince) 1 lemon, zest and juiced ⅓ cup chopped parsley
How to make it
Heat the olive oil in a large sauce pan over medium heat. Add the onion, carrots, celery, and a pinch of salt, and cook until tender, about 5 minutes. Add the garlic clove, and stir quickly. Add in the lentils, vegetable broth, and dried thyme. Bring to a boil, and reduce heat to low. Cover, stirring often until lentils are cooked and thickened. Remove from heat, and stir in the lemon juice, zest, and parsley.
Makes 4 servings
Prep time 5 min.
Cook time 30 min.
Prep time 5 min.
Cook time 30 min.
Prep time
5 min.
Cook time
30 min.
Ingredients
- 1 Tbsp olive oil
- 1 small onion or ½ large onion, diced
- 3 carrots, chopped
- 3 celery, chopped
- 1 garlic clove, minced
- 1 cup red lentils
- 4½ cups vegetable broth
- 1 (8 oz) bottle low-sodium clam juice (I like Crown Prince)
- 1 lemon, zest and juiced
- ⅓ cup chopped parsley
How to make it
Heat the olive oil in a large sauce pan over medium heat. Add the onion, carrots, celery, and a pinch of salt, and cook until tender, about 5 minutes. Add the garlic clove, and stir quickly. Add in the lentils, vegetable broth, and dried thyme. Bring to a boil, and reduce heat to low. Cover, stirring often until lentils are cooked and thickened. Remove from heat, and stir in the lemon juice, zest, and parsley.
Heat the olive oil in a large sauce pan over medium heat.
Add the onion, carrots, celery, and a pinch of salt, and cook until tender, about 5 minutes.
Add the garlic clove, and stir quickly.
Add in the lentils, vegetable broth, and dried thyme. Bring to a boil, and reduce heat to low.
Cover, stirring often until lentils are cooked and thickened.
Remove from heat, and stir in the lemon juice, zest, and parsley.
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