Winter Lentil Vegetable Soup Recipe – 3 Smart Points

Winter Lentil Vegetable Soup

Baby, it’s cold outside! Warm up with this tasty Weight Watchers Winter Lentil Vegetable Soup Recipe that’s packed with fiber to help you feel full, and Vitamin C to help ward off those seasonal viruses. The flavors of this vegan soup recipe are bright and fresh, and are the perfect anecdote to the winter blues. And with all that damage you’ll end up doing with holiday goodies, this is a dish you can really feel good about, as each hearty serving is just 3 Smart Points each. Freeze leftovers in pre-portioned containers for a quick lunch or snack to have on hand when you are feeling hangry! :) Enjoy.

Print Friendly
Winter Lentil Vegetable Soup
Print Recipe
Satisfy your cold winter appetite with this hearty and filling soup. Packed with fiber and vitamins, its as good for you as it is delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
2 hours
Winter Lentil Vegetable Soup
Print Recipe
Satisfy your cold winter appetite with this hearty and filling soup. Packed with fiber and vitamins, its as good for you as it is delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Heat oil in a large pot or Dutch oven over medium high heat. Add in garlic, onions, carrots and squash, and sauce until veggies begin to soften, about 2-3 minutes.
  2. Add in remaining ingredients (except the lemon juice), and bring to a simmer. Adjust seasonings to taste.
  3. Turn heat to low, cover and let cook about 1-2 hours or until lentils are tender.
  4. Squeeze in lemon juice just before serving.
Recipe Notes

Entire recipe makes 6 servings
Serving size is about 1 1/2 cups
Each serving = 3 Smart Points

PER SERVING: 100 calories; 2.5g fat; 0g saturated fat; 14g carbohydrates; 6.5g fiber; 3.5g sugar; 5.5g protein

PLEASE SHARE THIS RECIPE:

Comments

  1. Hi there. The servings are different. The initial serving size is 4. However, on the bottom of the page , you state it’s for 6 servings. How many servings in this recipe?

  2. ‘Printer friendly’ is still not accessing the ingredients, only photo.
    Thank you in advance for the correction.

  3. Printer friendly is still not accessing the ingredients, only photo.
    Thank you in advance for the correction

  4. “Print friendly” is printing only the color picture– not the recipe. :-(

  5. This recipe sounds so good, but because I count ALL my carbs, the small butternut squash is too vague. Could you please give me a better amount…say in grams?
    Thank you.

Speak Your Mind

*