Lotsa Veggies Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp olive oil1 medium sized onion, cut into medium dice3 cloves garlic, minced2 tsp dried thyme1 tsp dried tarragonseveral pinches of freshly ground black pepper1/2 tsp sea salt2 ribs celery, diced small1/2 pound carrots, diced small1/2 pound zucchini, diced small1 cup French lentils (green lentils are fine too)6 cups vegetable broth6 oz tomato sauce3 cups spinach leaves, washed well and chopped
Preheat a 4 qt pot over medium heat. Saute the onion in the oil for about 5 mins, until translucent. Use a little nonstick cooking spray if needed. Add the garlic, thyme, tarragon, pepper and salt and saute for another minute.
Add the celery, carrots, zucchini, lentils and vegetable brother and mix to combine. Cover the pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 45 minutes, until the lentils and veggies are very tender and the soup is thickened.
Add the tomato sauce and spinach and cook until the spinach is wilted. You can serve it immediately, but, as with most soups, it's better if you let it sit for at least 10 minutes first, and it tastes ever better the next day.
Number of Servings: 6
Recipe submitted by SparkPeople user JOLLIEBELL.
Add the celery, carrots, zucchini, lentils and vegetable brother and mix to combine. Cover the pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 45 minutes, until the lentils and veggies are very tender and the soup is thickened.
Add the tomato sauce and spinach and cook until the spinach is wilted. You can serve it immediately, but, as with most soups, it's better if you let it sit for at least 10 minutes first, and it tastes ever better the next day.
Number of Servings: 6
Recipe submitted by SparkPeople user JOLLIEBELL.
Nutritional Info Amount Per Serving
- Calories: 180.0
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,390.0 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 10.6 g
- Protein: 10.8 g
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