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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 147.7
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,242.6 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 7.9 g
  • Protein: 9.3 g

View full nutritional breakdown of Lentil veggie soup calories by ingredient
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Lentil veggie soup

Submitted by: AKASHA66

Introduction

Versatile, use as a base and put in whatever needs using in your crisper, lots of fiber and vitamins. Versatile, use as a base and put in whatever needs using in your crisper, lots of fiber and vitamins.
Number of Servings: 4

Ingredients

    265 grams drained lentils from and can, rinse, or cook from dry
    250 grams chunked fresh eggplant
    2 chopped tomatoes
    1 small chopped onion
    2 cloves chopped garlic
    1 washed and chopped carrot
    5-6 cups homemade defatted chicken stock or use a low salt can or cubes
    salt and pepper or herbs to taste

Directions

Makes four big servings

Rinse and drain lentils, toss everything into a big pot and simmer for about 30-40 minutes.

Use immersion blender to blend, or leave chunky.

Use different herbs and spices and vegetables for variations.

Number of Servings: 4

Recipe submitted by SparkPeople user AKASHA66.






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