7-Day Shred Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 TBSP. olive oil1 large onion, shopped3 cloves chopped garlic5 oz. fresh spinach1 tsp. chopped fresh ginger1 tsp. ground cumin1 tsp. dried basil1/2 tsp. salt1 cup chopped carrots1 cup chopped potatoes2 small zucchini chopped2 14.5 oz. cans no-salt diced tomatoes, drained6 cups low-sodium vegetable broth2 cups water2 cups dried lentils1/2 tsp. black pepper
In a large pot, heat oil over medium-high heat. Once it's hot, add the onions and garlic.
Once the onions are slightly transparent and tender, add the ginger and stir for 1 minute.
Add in the cumin, dried basil and salt and cook for 2 minutes more, stirring constantly so it doesn't burn.
Add in carrots, potatoes, zucchini, tomatoes, vegetable broth, water and lentils and bring it to a boil.
Once boiling, reduce heat and simmer for 30-45 minutes, or until lentils and carrots are soft.
Add the spinach and cook until wilted.
Add salt and pepper to taste and serve hot.
Serving Size: Makes 12 1 cup servings
Once the onions are slightly transparent and tender, add the ginger and stir for 1 minute.
Add in the cumin, dried basil and salt and cook for 2 minutes more, stirring constantly so it doesn't burn.
Add in carrots, potatoes, zucchini, tomatoes, vegetable broth, water and lentils and bring it to a boil.
Once boiling, reduce heat and simmer for 30-45 minutes, or until lentils and carrots are soft.
Add the spinach and cook until wilted.
Add salt and pepper to taste and serve hot.
Serving Size: Makes 12 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 110.8
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 213.0 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 5.3 g
- Protein: 4.4 g
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