Rainy Day Lentil Soup (Fat Free Vegan) 1/4 dish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups lentils, uncooked8 cups water or vegetable stock1 med. onion, chopped2 small carrots, thickly sliced1 rib celery, chopped1 large potato, peeled and cut into large cubes2 bay leaves1 vegetable bouillon cube (optional, if water is used instead of stock)1 tsp. crushed coriander1/2 tsp. cuminfreshly ground pepper, to taste2 cloves garlic, mincedsalt, to taste2-4 ounces fresh spinach (chopped if large leaves)2 tsp. Red wine vinegar
https://blog.fatfreevegan.com/2006/02/rainy-day-lentil-soup.html
Pick over the lentils and wash.
Start the water or stock heating in the pressure cooker while you chop the vegetables. Add all ingredients except the garlic, salt, spinach, and vinegar into the cooker and bring to a boil. Seal the cooker and cook at high pressure for 10 minutes. Remove from heat and allow to sit for 5 minutes before using a quick-release method to release the pressure. (If you don’t have a pressure cooker, you can simply cook this on the stove until the lentils are tender, about an hour.)
Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick. Add the garlic, salt and spinach, and check the seasonings, adding more cumin and coriander as needed. Cook for just a couple of minutes to wilt the spinach. Stir in the vinegar at the end and serve.
Serving Size: Recipe says 6 serves, but I use it as a complete meal so I get 4
Pick over the lentils and wash.
Start the water or stock heating in the pressure cooker while you chop the vegetables. Add all ingredients except the garlic, salt, spinach, and vinegar into the cooker and bring to a boil. Seal the cooker and cook at high pressure for 10 minutes. Remove from heat and allow to sit for 5 minutes before using a quick-release method to release the pressure. (If you don’t have a pressure cooker, you can simply cook this on the stove until the lentils are tender, about an hour.)
Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick. Add the garlic, salt and spinach, and check the seasonings, adding more cumin and coriander as needed. Cook for just a couple of minutes to wilt the spinach. Stir in the vinegar at the end and serve.
Serving Size: Recipe says 6 serves, but I use it as a complete meal so I get 4
Nutritional Info Amount Per Serving
- Calories: 246.0
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,202.0 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 11.6 g
- Protein: 11.9 g
Member Reviews