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Lentil and vegetable soup with a side of whole-grain crackers

average rating is 3 out of 5, based on 150 votes

Serve the Lentil and Vegetable Soup hot, accompanied by a handful of Whole-Grain Crackers. Garnish with fresh herbs like parsley or cilantro for added flavor.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

SozaWeightLoss LowCarbRecipes HighProteinMeals DiabeticFriendly HealthyEating

Ingredients

Lentil and Vegetable Soup:

1 cup dry green or brown lentils (rinsed)
1 large onion, finely chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 bell pepper, diced
1 zucchini, diced
1 can (14 oz) diced tomatoes (no added sugar)
4 cups low-sodium vegetable broth
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon olive oil

Whole-Grain Crackers:

1 cup whole wheat flour
1/2 cup almond flour
1/4 cup flaxseed meal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1/3 cup water

Directions

In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.
Add carrots, celery, bell pepper, and zucchini. Cook until vegetables are slightly tender.
Stir in lentils, diced tomatoes, cumin, paprika, thyme, salt, and pepper. Mix well.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are cooked.
Adjust seasoning if needed. Serve hot.
Preheat oven to 350°F (175°C).
In a bowl, mix whole wheat flour, almond flour, flaxseed meal, baking powder, and salt.
Add olive oil and water, stir until well combined.
Roll out the dough on a floured surface, cut into desired shapes.
Place on a baking sheet and bake for 12-15 minutes or until golden brown.