Description
A light, protein-rich lentil soup made with canned pink salmon, vegetables, and herbs. Ideal for a quick, healthy meal.
Ingredients
Scale
- 2 teaspoons olive oil
- 1 tablespoon finely chopped onion
- 1 clove garlic, minced
- 2 tablespoons finely diced carrot
- 2 tablespoons finely diced sweet bell pepper
- 1 tablespoon tomato paste
- 1/2 cup cooked green lentils
- 2 1/2 oz canned pink salmon, drained
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 tablespoon chopped fresh herbs
Instructions
- Heat olive oil in a small saucepan over medium heat.
- Add onion and sauté until soft.
- Stir in garlic and cook briefly until fragrant.
- Add carrot and bell pepper and cook until tender.
- Mix in tomato paste and cook briefly.
- Add water and bay leaf and bring to a gentle boil.
- Add lentils and simmer for 5 minutes.
- Stir in salmon and season with salt and pepper.
- Simmer briefly, remove bay leaf, and garnish with herbs.
Notes
- Use canned salmon with bones removed for smoother texture.
- Rinse canned lentils well before using.
- Pairs well with whole-grain bread or crackers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 35 mg