Ingredients

• 1 cup cooked lentils (18g protein)
  • 1:3 ratio lentil to liquid
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (~14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 tsp paprika
• Salt and pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice

Total Cooking Time

• About 35 minutes

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Add the minced garlic and cook for another 1-2 minutes.
4. Add the cooked lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf. Bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for about 20-25 minutes.
6. Season with salt and pepper and whatever you got left. Lemon juice will add a needed light acid.

While You’re Waiting… Make a Side Salad

Ingredients:

• Mixed greens
• 1 cucumber, sliced
• 1 bell pepper, sliced
• Cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 carrot, shredded

Light Dressing:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar (you can also do balsamic, but red wine is better)
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, cucumber, bell pepper, cherry tomatoes, red onion, and shredded carrot.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss to coat evenly.

Words From My Mouth Hole

Lentils are not something I seek out, but this was a pleasant surprise. With meal prep, there’s usually quite a bit to freeze and date. That didn’t happen here. I ended up eating all of it and didn’t save any for later.

If you watch portions, it’s real easy to stay within the healthy requirements of missing kidney syndrome.