EWWK: Lemony Lentil Soup


1 tablespoon extra-virgin olive oil
3 carrots, sliced
2 ribs celery, sliced
1 onion, chopped
½ teaspoon Celtic sea salt
1 teaspoon minced garlic
1 teaspoon dried thyme leaves
2 cups dried lentils, rinsed and drained
6 cups reduced sodium chicken stock
1 teaspoon grated lemon zest
1 bay leaf
¼ lemon juice
½ cup chopped fresh parsley


Place a large pot or Dutch oven over medium heat. Once hot add the oil and allow to heat up until it shimmers. Add the carrots, celery, onion, salt and garlic to the pan. Sauté over medium heat for 5 minutes or until the onion is tender. Add in the thyme.

Stir in the lentils, stock, lemon zest and bay leaf. Bring to a boil. Reduce the heat to medium and cover. Simmer for 35 to 45 minutes or until the lentils are tender. Remove the bay leaf and discard. Stir in the lemon juice and sprinkle with parsley.

Yield: 6 servings (serving size: 1 ½ cup)
Nutrition Breakdown: Calories 170, Fat 3g (1g saturated fat), Cholesterol 5mg, Sodium 140mg, Carbohydrate 26g, Fiber 6g, Protein 10g.
Percent Daily Value: 30% Vitamin A, 4% Calcium, 15% Vitamin C, 15% Iron.
Carbohydrate Choice: 1 ½ Carbohydrate, 1 Lean Meat
Diabetes Exchanges: 11/2 Starch, 1 Lean Meat