Nutrition Facts

Serving Size½ of recipe
Total Fat6.5 g
Saturated Fat2 g
Sodium996 mg
Total Carbohydrate37 g
Dietary Fiber17 g
Protein20.5 g

Servings and Times


Tip: Portion leftovers into individual containers and save for tomorrow’s lunch or freeze.

Ingredients and Preparation

Olive oil1 tablespoon
Medium onion, chopped1
Celery stalks, sliced2
Medium carrots, sliced2
Garlic cloves, minced2
Vegetable stock or broth3 cups (24 ounces)
Water2 cups
Dried lentils, washed1 cup
Reduced-sodium diced tomatoes, undrained1 (14.5-ounce) can
Parsley, finely chopped2 tablespoons
Dried marjoram1 teaspoon
Dried thyme½ teaspoon
Salt½ teaspoon
Pepper to taste
Grated Parmesan cheese4 tablespoons
  1. Directions
  2. Heat olive oil in a Dutch oven or large heavy pot over medium heat. Add onions, celery, carrots, and garlic, and sauté for 6-7 minutes.
  3. Add vegetable stock, water, lentils, tomatoes, and herbs, and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes.
  4. Add ¼ teaspoon salt and pepper to taste.
  5. Serve and top with Parmesan cheese.