Low Sodium Lentil Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Lentils, Albertson's Brand1 cup Onions, chopped1 cup Carrots, chopped1 cup Celery, diced4 cup Swanson Low Sodium Chicken Broth3.5 cup Whole Peeled Tomatoes, No Salt2 tbsp Extra Virgin Olive Oil5 cloves Garlic1 Bay Leaf2 tbsp Balsamic VinegarSalt and Pepper to taste
1. Pour lentils in a bowl, cover with water, and allow to sit overnight.
2. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and stock.
3. Pour in drained lentils.
4. Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.
5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.
Makes 8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MUDSLIDE88.
2. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and stock.
3. Pour in drained lentils.
4. Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.
5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.
Makes 8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MUDSLIDE88.
Nutritional Info Amount Per Serving
- Calories: 140.8
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 328.8 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 7.5 g
- Protein: 8.0 g
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