Hearty Lentil Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)Turnips, 1 medium (remove)Parsnips, 1 parsnip (9" long) (remove)*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)Lentils, 0.5 cup (remove)Canned Tomatoes, 1 cup (remove)Cauliflower, raw, 0.5 head, medium (5-6" dia) (remove)3 quarts waterSalt, pepper, fresh/dried herbs, rice vinegar - to taste
Put 3 quarts of water in a soup pot and add the lentils. Add about a tsp of salt and boil for about 20-25 minutes.
Add the rest of the vegetables chopped, except the cauliflower and boil for an additional 10-15 minutes. Add the cauliflower and simmer for 3 or 4 more minutes. Season with additional spices/herbs/vinegar. Turn the heat off and let the soup sit for 5 minutes. Serve with crusty bread (not included in the caloric count)!
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SVHOTMAMA.
Add the rest of the vegetables chopped, except the cauliflower and boil for an additional 10-15 minutes. Add the cauliflower and simmer for 3 or 4 more minutes. Season with additional spices/herbs/vinegar. Turn the heat off and let the soup sit for 5 minutes. Serve with crusty bread (not included in the caloric count)!
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SVHOTMAMA.
Nutritional Info Amount Per Serving
- Calories: 40.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 48.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.7 g
- Protein: 1.9 g
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