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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 157.5
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 717.5 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 15.3 g
  • Protein: 13.6 g

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

Submitted by: SWEETPEA0214

Introduction

This is the best lentil soup I've ever ate. Delicious on a cold winter evening with some biscuits or home baked bread. This is the best lentil soup I've ever ate. Delicious on a cold winter evening with some biscuits or home baked bread.
Number of Servings: 10

Ingredients

    1 onion, chopped
    2 tbs. olive oil
    2 carrots, diced
    2 stalks celery, chopped
    2 cloves garlic, minced
    1 teaspoon dried oregano
    1 bay leaf
    1 teaspoon dried basil
    3 (14.5 ounce) can crushed tomatoes (you can reduce the amount of tomatoes if you don't like them)
    1 sm. can tomatoe sauce
    1 lb bag dry lentils
    8 cups water
    1/2 cup spinach, rinsed and thinly sliced (optional)
    2 tablespoons vinegar
    salt to taste
    ground black pepper to taste

Directions

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water, tomatoes and tomatoe sauce. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach (optional), and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. You made to need to add additional water if it gets too thick. Use your discretion.
Depending upon your level of simmering, cook for 1-2 hours.

Number of Servings: 10

Recipe submitted by SparkPeople user SWEETPEA0214.






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