Ingredients
4
4 servings
- •1 tablespoon olive oil
- •½ sweet onion, chopped
- •½ cup chopped carrot
- •2 large cloves garlic, minced
- •1 (8 ounce) package sliced fresh mushrooms
- •1 (32 fluid ounce) container chicken stock
- •1 teaspoon salt
- •¼ teaspoon fresh ground black pepper
- •¼ teaspoon ground ginger
- •¼ teaspoon ground turmeric
- •1 (15 ounce) can lentils, drained and rinsed
- •1 (5 ounce) package mixed power greens
- •½ cup chopped fresh parsley
Instructions
- Heat oil in a 3-quart pot over medium heat. Add onion, carrots, and garlic. Cook and stir until onion becomes soft and translucent, about 5 minutes. Add mushrooms; cook and stir 5 minutes more. Stir in chicken stock, salt, black pepper, ginger, and turmeric. Bring soup to a boil and cook until carrots are soft, about 5 minutes.
- Stir lentils and power greens into soup; stir until wilted, about 2 minutes. Ladle into bowls and sprinkle with chopped parsley.
Nutritional Facts
Per 4 servings
- Calories: 169
- Carbohydrate: 23g
- Fat: 4g
- Fiber: 10g
- Protein: 11g
- Sugar: 6g
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