This recipe is a great side dish that tastes great, provides a solid serving of vegetables and stores well as meal prep. You’ll want to be sure to serve it with some type of lean meat or protein in order to heighten the protein content of your meal for better balance.
Recipe Inspired by: wellplated.com
INGREDIENTS, 5 servings:
Extra Virgin Olive Oil, 2 tbsp
Yellow Onion, medium, diced, 1
Carrots, medium, diced, 4
Celery Stalks, diced, 3
Salt, 1 tspn
Paprika, 3/4 tspn
Black Pepper, 1/2 tspn
Fresh Thyme Sprigs, 4
Green or Black Lentils, 1-½ Cups
Garlic Cloves, diced, 4
Petite Diced Tomatoes, 1 large can, 28 oz.
Chicken Broth, 4 Cups
ADDITIONAL OPTIONS:
- This recipe tastes great with a squeeze of fresh lemon juice on top of your bowl of soup.
- To add additional protein content, consider browning 1 pound of 93/7 ground turkey and adding to completed recipe.
- Grated parmesan cheese is a tasty addition to add a healthy fat, balancing out this recipe well.
DIRECTIONS:
Set instant pot to saute setting. Add extra virgin olive oil. Once hot, add diced yellow onion and cook until lightly browned, 6-8 minutes. Add diced carrots, diced celery, salt, pepper, and chili powder. Stri to combine all ingredients. Cook for two minutes. Rinse and drain lentils. Add lentils, diced garlic, canned diced tomatoes, and chicken broth. Stir to combine. Add whole thyme sprigs, wrapped for easy removal. Place top on instant pot, set to high pressure cooking for 15 minutes. Natural Release. Once complete, stir and serve. Don’t forget that lemon squeeze on top of each bowl of soup. So good!
Total MACROS for Recipe (grams)
139g Carbohydrates. 44g Protein. 31g Fat. 1011 Calories
Per Serving MACROS (grams)
28g Carbohydrates. 9g Protein. 6g Fat. 202 Calories
