Super Healthy Red Lentil Soup
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients:Broth - Chicken - fat free 33% less sodium, 4 cups (or one could use vegetable to make it a vegetarian friendly dish)8 cups of waterdry red lentils, 1.5 cupBrown Rice, Texmati Organic, 0.5 cupsweet potato small, peeled, cut into thin matchsticks, and then choppedCelery, raw, 5 stalk, large (11"-12" long), diced small1 green pepper, diced fineTurnips, 3 medium, shredded very fineRed Ripe Tomatoes, 6 plum tomato, dicedBrown Lentil Soup, 1 cup (this was a leftover from a visit to a Greek restaurant last week, but definitely optional)2 bay leavesa few dried basil leavessalt and pepper to taste1-2 T Kirkland Organic No Salt Seasoning blend3-4 T dried chopped onions (easier than chopping fresh onions, but you can use fresh if you have them)1-2 tsp Sriracha Hot chili Sauce, or to taste (I like it spicy!)Spinach, fresh, 1.5 bunch (add this only at the final 10-15 minutes of cooking)
Add water and broth to a large soup pot, over a medium-high flame. Add 1.5 cups of red lentils (I used red because it's all I had on hand) and 0.5 cup of Organic Brown Texmati rice (or rice of your choice). Give it a stir. While this is heating up, it's time to slice and dice!
Let me say that I used the organic produce which I had on hand and which needed to be used up before today's delivery of fresh organic produce.
As I sliced and diced and chopped each veggie, I added it to the pot, stirred, adjusted the flame so it continued on a low boil/high simmer if needed, and kept slicing and dicing and chopping and adding and stirring. The only exception was adding the spinach at the very last 10-15 minutes of cooking. Everything else went into the pot as I diced it, added in the order as listed, and I let it all simmer for a good hour before adding the spinach at the end. Part of that hour was spent slicing and dicing and adding and stirring.
Also, I need to make a comment about the turnips. I don't like turnips. Never have. But we had 3 perfectly fine organic turnips in the fridge, and I thought to myself, I bet if I add them to this soup, I won't even taste them. And I was right!!! They added so much nutrition, and they couldn't even be tasted!!
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KNIT1PURL2LOSE3.
Let me say that I used the organic produce which I had on hand and which needed to be used up before today's delivery of fresh organic produce.
As I sliced and diced and chopped each veggie, I added it to the pot, stirred, adjusted the flame so it continued on a low boil/high simmer if needed, and kept slicing and dicing and chopping and adding and stirring. The only exception was adding the spinach at the very last 10-15 minutes of cooking. Everything else went into the pot as I diced it, added in the order as listed, and I let it all simmer for a good hour before adding the spinach at the end. Part of that hour was spent slicing and dicing and adding and stirring.
Also, I need to make a comment about the turnips. I don't like turnips. Never have. But we had 3 perfectly fine organic turnips in the fridge, and I thought to myself, I bet if I add them to this soup, I won't even taste them. And I was right!!! They added so much nutrition, and they couldn't even be tasted!!
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KNIT1PURL2LOSE3.
Nutritional Info Amount Per Serving
- Calories: 199.6
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 406.2 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 8.3 g
- Protein: 13.1 g
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