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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 124.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 498.3 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 7.4 g
  • Protein: 9.5 g

View full nutritional breakdown of Fresh Lentil and Veggie Soup calories by ingredient
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Fresh Lentil and Veggie Soup

Submitted by: KRM1979

Introduction

Can be made completely vegetarian by simply swapping low sodium chicken broth to vegetable broth. Easy to make and full of protein and fiber. Has a fresh and complex flavor. Something different on and cold winter night. Can be made completely vegetarian by simply swapping low sodium chicken broth to vegetable broth. Easy to make and full of protein and fiber. Has a fresh and complex flavor. Something different on and cold winter night.
Number of Servings: 8

Ingredients

    3 Tbs olive oil
    6 C low sodium chicken or vegetable broth
    1 16 oz bag lentils-rinsed and sorted
    1 medium onion chopped
    3 celery ribs cut
    3 carrots peeled and cut
    1 medium sweet potato peeled and cubed
    1/4 tsp cayenne pepper
    1/4 tsp cummin
    1/4 tsp corriander
    1/4 tsp yellow curry powder
    1/4 tsp ground ginger
    sprinkle of cinnamon and nutmeg if desired (it goes well with the sweet potato
    1 Tbs minced garlic
    3 oz bottled lemon juice (double if using fresh)
    1/2 C chopped fresh cilantro
    salt and pepper to taste

Directions

In large soup pot, cook chopped vegetables in olive oil over medium-medium high heat until tender and onions are translucent. Add spices and garlic-cook for a minute or two to release flavor. Add broth and lentils-simmer for 15-20 minute until lentils are tender. Add lemon juice and cilantro just before serving. For a creamier soup, blend half of finished soup with hand blender or in regular blender then add back into soup and stir.

Number of Servings: 8

Recipe submitted by SparkPeople user KRM1979.






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