Lentil-Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium-sized white onion, chopped2 cloves garlic, minced3 carrots, peeled and diced1 parsnip, peeled and diced1 lb celery root, peeled and diced1 ¼ cups dry lentils, rinsed4 cups vegetable stock 2 cups water1 tbsp soy sauceblack pepper2 cups fresh baby spinach, chopped
Heat a splash of water in a 6-quart pot over medium heat.
Add onion and garlic. Cover, and cook 5 minutes to soften.
Add carrots, parsnip, celery root, lentils, stock, soy sauce and pepper.
Reduce heat to low.
Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1 ½ hours.
Stir in the baby spinach and cook 2-3 minutes, until just wilted, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Add onion and garlic. Cover, and cook 5 minutes to soften.
Add carrots, parsnip, celery root, lentils, stock, soy sauce and pepper.
Reduce heat to low.
Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1 ½ hours.
Stir in the baby spinach and cook 2-3 minutes, until just wilted, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 316.3
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,273.7 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 22.9 g
- Protein: 18.3 g
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