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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 87.0
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 222.2 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 5.2 g

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

Submitted by: AZHIKERCHICK

Introduction

Another version of the "I need to eat more veggies" soup recipe I wrote. The fire roasted tomatoes make a huge difference and the lentils give it that bit of protein. Subsituting vegetable broth would make this a great vegetarian meal, I didn't have any in the house when I mixed up this last batch.

I love these soups...I have a version of this every day for lunch. Enjoy!
Another version of the "I need to eat more veggies" soup recipe I wrote. The fire roasted tomatoes make a huge difference and the lentils give it that bit of protein. Subsituting vegetable broth would make this a great vegetarian meal, I didn't have any in the house when I mixed up this last batch.

I love these soups...I have a version of this every day for lunch. Enjoy!

Number of Servings: 8

Ingredients

    1/2 T. Extra Virgin Olive Oil
    3 cloves minced garlic
    1 medium onion, minced
    1 stalk celery, chopped
    1 carrot, chopped
    1 zucchini, chopped
    1 baby bok choy, chopped
    1 c. spinach, chopped if large leaves
    1 c. low sodium V8
    1 c. low sodium chicken broth
    3 c. water
    1 14.5 oz. can Muir Glen Organic Fire Roasted Diced Tomatoes
    1 1/2 c. dried lentils
    1 T. dried oregano, crushed
    fresh cracked pepper, to taste

Directions

In a large soup pot, soften garlic and onions in olive oil. Add remaining ingredients and simmer approximately 20 minutes, until all vegetables and lentils are soft, or to your liking.

Each serving approximately 1 cup. Perfect for lunch!

Number of Servings: 8

Recipe submitted by SparkPeople user AZHIKERCHICK.






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