Modified Zero Point Soup with Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Carrots, raw, 2 cup, chopped Celery, raw, 2 cup, dicedGarlic, 1 clove Green Beans (snap), 3 cup Okra, 1 cup slicesZucchini, 1 cup, slicedWinter Squash, 1 cup, cubes Lentils, 3 cupGarlic powder, 1 tbsp Onion powder, 1 tbsp Oregano, ground, 2 tbspBasil, 2 tbsp Vegetable Broth, 4 cup Swanson Chicken Broth 99% Fat Free, 2 cup Tomato Paste, 1 cup Chop celery and carrots to desired sizes. I also eyeball most of the spices, you can add chili flakes or other spices to taste.
After chopping all ingredients, add celery, carrots, and garlic to a non-stick pan coated with spray oil. Saute these until they are soft, about 10-12 minutes.
Boil lentils according to package instructions, around 30 minutes.
To a large pot add: stock (you can make this vegetarian by omitting chicken stock and adding water), cooked lentils, tomato paste, sauteed vegetables, and green beans.
Bring to a boil, then let simmer for 30 minutes. Add in squash and zucchini last and simmer for another 15 minutes. All done!
Makes 8-10 servings, around a cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user NATALIEING.
Boil lentils according to package instructions, around 30 minutes.
To a large pot add: stock (you can make this vegetarian by omitting chicken stock and adding water), cooked lentils, tomato paste, sauteed vegetables, and green beans.
Bring to a boil, then let simmer for 30 minutes. Add in squash and zucchini last and simmer for another 15 minutes. All done!
Makes 8-10 servings, around a cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user NATALIEING.
Nutritional Info Amount Per Serving
- Calories: 148.2
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 725.9 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 10.2 g
- Protein: 8.6 g
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