Lentil Vegetable Soup

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Lentil Vegetable Soup A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Budget-Friendly, Heart Healthy. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

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CIF Approved

Lentil Vegetable Soup

Author: admin Cooking Method: Stovetop Cuisine: Mediterranean Courses: Dinner, Lunch Recipe Keys: B Budget-Friendly H Heart Healthy H High Fiber

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6 Estimated Cost: $ 8 Calories: 280

Best Season: Fall, Winter

Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Budget-Friendly, Heart Healthy.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup dry lentils rinsed
• 2 carrots diced
• 2 celery stalks diced
• 1 onion diced
• 1 can diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 teaspoon Italian herbs

Instructions

1. Sauté onion carrot and celery,
   Add lentils tomatoes broth and herbs,
   Simmer until lentils are tender,
   Season with lemon juice before serving.

Equipment

• Cutting board

• Knife

• Measuring cups

• Mixing bowl

• Skillet or saucepan

Note

Use no-salt-added canned goods when possible. Adjust seasoning with herbs, citrus, vinegar, garlic, onion, and spices instead of excess sodium. Feature image is a generated placeholder visual from Placehold.co, not copied from a recipe website.

Keywords: lentil vegetable soup, high fiber, budget-friendly, heart healthy

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