Lentil and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp Olive oil (or Non-Hydrogenated Margarine)1 medium Red Onion4 cloves Fresh Garlic2 large Carrots4-5 stalks Celery1 1/2 cups Dry Red Lentils4 cups Low Sodium Vegetable Broth (or 4 cups water plus 2 low sodium bouillon cubes)
Makes six 1 cup servings.
Peel onion and garlic.
Wash and dice onion, carrots, and celery.
Chop garlic.
Add oil to a 2 quart pot, and sautee onions and garlic about 5 minutes, until onions are translucent and garlic is golden brown.
Add carrots, celery, and broth (or water and bouillon cubes). Bring to a boil.
Reduce heat, cover, and simmer for about 30 minutes, until carrots are tender and lentils are soft.
Enjoy!
This is great on its own, but you can also eat it with whole wheat naan (Indian flat bread) or pita, pour it on top of brown basmati rice, or eat it as a side dish or as a midnight snack.
Number of Servings: 6
Recipe submitted by SparkPeople user TAILSFOX.
Peel onion and garlic.
Wash and dice onion, carrots, and celery.
Chop garlic.
Add oil to a 2 quart pot, and sautee onions and garlic about 5 minutes, until onions are translucent and garlic is golden brown.
Add carrots, celery, and broth (or water and bouillon cubes). Bring to a boil.
Reduce heat, cover, and simmer for about 30 minutes, until carrots are tender and lentils are soft.
Enjoy!
This is great on its own, but you can also eat it with whole wheat naan (Indian flat bread) or pita, pour it on top of brown basmati rice, or eat it as a side dish or as a midnight snack.
Number of Servings: 6
Recipe submitted by SparkPeople user TAILSFOX.
Nutritional Info Amount Per Serving
- Calories: 111.9
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 137.9 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 6.1 g
- Protein: 5.3 g
Member Reviews