Easy, yummy and healthy lunch to heat up on busy weekdays if you make it in advance. Recipe makes about 6 two-cup servings.
If you are unable to find the canned Lentils, you can use dried Lentils. Use but be sure to soak them in water overnight. Then rinse and drain them before adding them to the soup.
SmartPoints values and Nutrition information exclude the crackers and sour cream shown in the photo.
In a stock pot, sautee the onions in the olive oil (low heat, about 5 minutes).
Add the broth and remaining ingredients.
Simmer for about 1 hour, stirring occasionally, or until the carrots and celery are tender.
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