Weight Watchers Lentil Soup Recipe
Warm up with a bowl of this hearty Weight Watchers lentil soup—an easy, low-calorie recipe that’s packed with protein, fiber, and flavor. Ready in under an hour, it’s perfect for meal prep or a cozy weeknight dinner.
Ingredients
- 1 cup dried green or brown lentils, rinsed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots and celery; sauté until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add cumin and smoked paprika, stirring to coat the vegetables.
- Pour in lentils, diced tomatoes, vegetable broth and water; bring to a boil.
- Reduce heat and simmer uncovered for 25–30 minutes, or until lentils are tender.
- Season with salt and pepper. Garnish with chopped parsley, if desired, and serve hot.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 180 kcal |
| Total Fat | 1 g |
| Carbohydrates | 28 g |
| Fiber | 12 g |
| Protein | 12 g |
Frequently Asked Questions
Can I use red lentils instead of green?
Yes—you can swap in red lentils, but they may break down more and give a creamier texture. Reduce cooking time by 5–10 minutes.
How should I store leftovers?
Cool the soup to room temperature, then refrigerate in an airtight container for up to 4 days.
Can I freeze this soup?
Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Is this soup gluten-free?
Yes—this recipe is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free if you have a sensitivity.
