Dr. McDougall's Mediterranean Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 onion, chopped1 stalk celery, thinly sliced2 small carrots, thinly sliced2-3 cloves garlic, minced1 1/2 cups French green lentils, rinsed8 cups vegetable broth1 bay leaf1/2 teaspoon oregano1/2 teaspoon basil1/4 teaspoon red pepper flakesdash salt1/2 teaspoon freshly ground black pepper1 14 ounce can fire-roasted diced tomatoes2 cup chopped Yukon Gold potatoes1 tablespoon fresh lemon juice2 packed cups fresh spinach or kale, cut into ribbons
Saute the onions, celery, carrots and garlic in about 1/3 cup vegetable broth in a large soup pot, stirring frequently for about 5 minutes.Add the lentils and rest of vegetable broth. Bring to a boil,reduce heat to low, cover and simmer until the lentils soften, about 20 minutes. Add the bay leaf, oregano, basil, pepper flakes, salt, pepper, tomatoes and potatoes.Mix well and simmer until the potatoes are tender, about 20 minutes longer. Just before serving, remove and discard the bay leaf. Add the lemon juice and spinach or chard to the soup and let simmer gently just until the spinach wilts, about 2 minutes, or chard softens, about 5 minutes.
Serving Size: 8 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LANAIKAYAKER.
Serving Size: 8 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LANAIKAYAKER.
Nutritional Info Amount Per Serving
- Calories: 133.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 999.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 6.3 g
- Protein: 5.8 g
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