Ingredients:

1 cup dried green lentils, rinsed and drained

1 onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, minced

6 cups low-sodium vegetable broth

1 can (14 oz) diced tomatoes

1 teaspoon dried thyme

Salt and pepper to taste

4 slices whole grain bread

4 cups mixed greens

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Instructions:

In a large pot, sauté the onion, carrots, and celery over medium-high heat until the vegetables are tender, about 5-7 minutes.

Add the minced garlic to the pot and sauté for an additional minute.

Add the rinsed and drained lentils, vegetable broth, diced tomatoes (including their juices), and dried thyme to the pot. Stir to combine.

Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes or until the lentils are tender.

While the soup is simmering, prepare the mixed greens salad. In a large bowl, whisk together the balsamic vinegar and olive oil to make the dressing. Add the mixed greens to the bowl and toss to coat.

Toast the slices of whole grain bread.

To serve, divide the lentil soup among four bowls and serve with one slice of whole grain toast. Serve the mixed greens salad on the side.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

400 calories

18g protein

65g carbohydrates

9g fat

17g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.