Description

This nourishing and energizing lentil and vegetable soup is perfect for a clean eating reset. Packed with fiber, plant-based protein, and detoxifying vegetables, it’s a great choice for healthy recipes, recipes for dinner, and even light lunches. With bold flavors and hearty textures, this soup will fuel your body while keeping your taste buds satisfied. Ideal for meal prep or a comforting weeknight meal.

Ingredients

2 cups dry lentils, rinsed
1 cup dry quinoa, rinsed
2 carrots, shredded
1 sweet potato, cut into bite-size pieces
1 yellow onion, diced
2 garlic cloves, minced
8 cups low-sodium vegetable broth (no sugar added)
4 ounces canned diced green chilis
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1/2 teaspoon sea salt (or to taste)
2 cups chard, torn and packed, center stem removed
1 avocado, chopped

1/2 cup fresh cilantro, chopped

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Instructions

In a large pot, combine all ingredients except the chard, avocado, and cilantro.
Bring to a boil, then reduce heat to a low boil. Cover the pot, leaving the lid slightly ajar.
Simmer for 30 minutes, or until lentils and quinoa are tender.
Add the chard and cook for an additional 5 minutes until wilted.

Ladle into bowls and top each serving with chopped avocado and fresh cilantro.

Notes

This recipe is perfect for meal prep—store in the fridge for up to 5 days or freeze for up to 2 months.
Add a splash of lemon juice or a drizzle of olive oil when serving for extra flavor.
Make it spicy by increasing the red pepper flakes or green chilis.

Nutrition

Serving Size: 1 cup
Calories: 272
Sugar: 4g
Sodium: 681mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 16g
Protein: 14g
Cholesterol: 0mg