Lentil Soup - Thompson's brand recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups Thompson's green lentils1/4 olive oil1 onion, chopped2 carrots, chopped2 stalks celery, chopped2 cloves garlic, minced1 tsp. dried oregano1 bay leaf1 tsp. dried basil1 540ml (19 oz) can crushed tomatoes2L (8 cups) water1/2 cup spinach, rinsed and sliced2 tbsp. vinegarsalt and pepper to taste
Sort and rinse lentils. In large soup pot, heat oil over medium heat and add onion, carrots and celery. Cook and stir until onions are tender. Stir in garlic, oregano, bay leaf and basil. Cook for 2 minutes. Stir in lentils, tomatoes and water. Bring to a boil. Reduce heat, simmer for at least 1 hour. When ready to serve, stir in spinach and cook until spinach wilts. Stir in vinegar and season to taste with salt and pepper. Add more vinegar if desired.
Serving Size: Makes 8 1.25-cup servings approximately
Number of Servings: 8
Recipe submitted by SparkPeople user MANDYRYAN.
Serving Size: Makes 8 1.25-cup servings approximately
Number of Servings: 8
Recipe submitted by SparkPeople user MANDYRYAN.
Nutritional Info Amount Per Serving
- Calories: 155.1
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 115.9 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 6.2 g
- Protein: 6.1 g