Serves 4 to 6. Approximately 230 calories per serving.

Recently moved and had literally nothing on hand but basic celery, carrots, onions, and my spices. Bought a bag of lentils and had lunch/dinner for a week. So good I didn't even mind I was eating soup in 80 degree weather.. 😊

This is my friend Ali's recipe she once made for me. I enjoyed it so much I had to get the recipe

This is the first time I made this soup, and after one taste, I knew I had to share the recipe! Even my six-year-old liked it! 🤩I like my lentil soup thick and hearty, so the consistency I aim for is like a thin hummus. If you like a more watery soup, add more chicken broth or water. As with all soups, there is a lot of room for modification. If you like spice, chili powder, ginger, or cayenne pepper will amp it up nicely. If you want to make it vegan, substitute the chicken broth with vegetable broth. However, this version as written is perfectly delicious. Enjoy!This recipe was modified from The NY Times#GlobalApron - Week 38 Lentils, Onion#Lunch #Fall #Autumn #Winter #Vegetables #Vegetarian #Vegan

So easy to make and absolutely delicious!

#AskenDietEven if you are not a vegetarian, it may not be a bad idea to have occasional meatless nights.Lentils are a good source of not only plant-protein, but also complex carbohydrate, thiamine, iron, and other nutrients. #AskenDiet

I love lentils especially the red ones cause they cook so quickly and have a great taste. And they are a great source of vitamin Bs and fiber.