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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.6
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,230.5 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.2 g

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

Submitted by: IRISH65

Introduction

Vegetarian Lentil Soup Vegetarian Lentil Soup
Number of Servings: 8

Ingredients

    8 cups Vegetable broth
    ! cup dried lentils, picked over for stones
    2 cans no salt tomato paste
    4 medium yellow potatoes, peeled and diced small cubes
    4 large carrots, peeled and diced same as potatoes
    garlic 2 T minced ( about a large clove)
    Olive oil, organic, about 1/4 cup or less if desired
    Thyme, 2 T fresh or 1T dried
    Onion powder ( or you can use onion, my kid hates it) 1 T

Directions

heat olive oil in bottom of a large pot on medium
add garlic, thyme, onion powder, and toast a little bit, then add carrots and potato, stir around until coated, then add tomato paste.. stir and heat until it looks coated and somewhat glossy.

tomato paste will stick to pan a bit, deglaze with veggetable broth, add lemtils, bring to boil, then turn down to medium cover, and cook for 40 minutes until lentils are tender on medium to medium low heat. Stir occasionally.

Ladle into dishes. I like to top this with parmesan cheese and fresh parsley or greens of some kind, and serve it with crusty wheat bread.

( for meat eaters sometimes I will cook crumbled turkey bacon and they can add it on top, for my kid I let her add pasta to her bowl before ladling on soup).

Serving Size: makes 8 2- cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user IRISH65.






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