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Lentil soup with a side of mixed greens salad

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

Pair this delightful meal with a glass of water or herbal tea for a satisfying and balanced experience. Feel free to customize the salad with your favorite low-carb vegetables for added variety. 



Prep Time


Total Time







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For Lentil Soup:

  • 1 cup dry green or brown lentils (rinsed)

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 1 can (14 oz) diced tomatoes

  • 6 cups low-sodium vegetable broth

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • Salt and pepper to taste

  • 1 tablespoon olive oil

For Mixed Greens Salad:

  • 4 cups mixed salad greens (spinach, kale, arugula)

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, sliced

  • 1/4 cup feta cheese, crumbled

  • 1/4 cup pumpkin seeds (pepitas)

For Dressing:

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste


  1. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté until vegetables are tender.

  2. Add lentils, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are cooked.

  3. While the soup is simmering, prepare the salad by tossing together mixed greens, cherry tomatoes, cucumber, feta cheese, and pumpkin seeds in a large bowl.

  4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.

  5. Serve the Lentil Soup hot with a side of Mixed Greens Salad. Drizzle the dressing over the salad just before serving.


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

98% would recommend

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