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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 221.3
  • Total Fat: 10.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,221.9 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 8.5 g
  • Protein: 8.4 g

View full nutritional breakdown of Vegetable Lentil Soup calories by ingredient
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Vegetable Lentil Soup

Submitted by: ANGLEDGE

Introduction

My friend & fellow Sparker MARASCA made this at my house. This was off the top of her head, so all amounts are approximate. My friend & fellow Sparker MARASCA made this at my house. This was off the top of her head, so all amounts are approximate.
Number of Servings: 4

Ingredients

    3 Tbsp olive oil
    3 cloves garlic
    1/2 cup chopped onion
    1 14 oz. can diced tomatoes
    1 box (32 oz.) vegetable stock
    1 cup chopped carrots
    2 large stalks of celery, chopped
    1 medium bell pepper, chopped
    1 cup lentils
    1 10 oz. package frozen chopped spinach

    thyme
    rosemary
    cumin
    black pepper
    sea salt

    apple cider vinegar

Directions

Note: you could add whatever you have floating around in the veggie drawer - potatoes, parsnips, turnips, probably squash, zucchini, etc.

Chop the onions & the garlic. Heat the olive oil in a large pot & saute the onions & garlic. Add the carrots & the celery & continue sauteeing. Add the pepper, tomatoes, vegetable stock & lentils. Season to taste with cumin, thyme, rosemary, black pepper, & salt. Allow to simmer for about 20 minutes.

Taste again & add a splash of apple cider vinegar. The vinegar will cause all the flavors to "pop" or brighten up. Add the frozen spinach. Simmer until spinach is melted & stir it into the rest of the soup.

A serving should be about 1.5-2 cups of soup. Serve with a leafy green salad & a crusty piece of bread.

Number of Servings: 4

Recipe submitted by SparkPeople user ANGLEDGE.






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