By Nathan Haskins
Heat 1.5 cups of lentil soup in a small saucepan over medium heat, stirring occasionally until warmed through, about 5-7 minutes.
While the soup is heating, split the whole-grain roll and optionally toast it in an oven or toaster for a crispy texture.
In a salad bowl, mix 1 cup of mixed greens with 1 tablespoon of light vinaigrette. Toss well to ensure the greens are evenly coated.
Optionally drizzle 1 teaspoon of olive oil over the toasted whole-grain roll for added flavor.
Season the heated lentil soup with salt and pepper to taste before serving.
Serve the warmed lentil soup in a bowl alongside the toasted whole-grain roll and the mixed greens salad.
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This Lunch Dinner Vegetarian recipe is ready in 20 minutes and features lentil soup, whole-grain roll, mixed greens and other delicious ingredients. Contains 350 calories total.
Heat 1.5 cups of lentil soup in a small saucepan over medium heat, stirring occasionally until warmed through, about 5-7 minutes.
While the soup is heating, split the whole-grain roll and optionally toast it in an oven or toaster for a crispy texture.
In a salad bowl, mix 1 cup of mixed greens with 1 tablespoon of light vinaigrette. Toss well to ensure the greens are evenly coated.
Optionally drizzle 1 teaspoon of olive oil over the toasted whole-grain roll for added flavor.
Season the heated lentil soup with salt and pepper to taste before serving.
Serve the warmed lentil soup in a bowl alongside the toasted whole-grain roll and the mixed greens salad.
Calories per Serving: 350
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