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Tuscan Soup with Lentils
A hearty, high-fiber one-pot dinner from your Week 2 FareRx bag - about 24g carb, 9g fiber, and 14g protein per serving (USDA-estimated).
14 min
Total
1
Serves
Easy
Effort
Per serving
240
Cal
17g
Protein
32g
Carbs
10g
Fiber
5g
Sugar
3g
Fat
1g
Sat Fat
610mg
Sodium
710mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Ingredients
- •1 container low-sodium Tuscan chicken soup (16 oz)
- •1/2 cup cooked lentils
- •handful salad greens
Method
- 01
Warm the soup with the lentils until steaming.
- 02
Stir in the greens and cook 1 min until wilted.
New to this? Step-by-step guides
Dietitian’s notes
- →Stirring cooked lentils into the soup adds fiber and plant protein and stretches one container into a fuller dinner.
- →Wilt in greens at the end for extra volume without extra sodium.
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