Lentil Soup with Tomato-Veggie Base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 TBS olive oil1 tsp minced garlic2 large onions cubed3 celery stalks, diced3 carrots, diced3-1/2 cups crushed or pureed tomatoes1-1/2 cups green lentils, soaked, rinsed and drained7 cups organic no salt vegetable broth1/2 tsp each fine sea salt and ground black pepper2 bay leaves2 cups fresh baby spinach, trimmed
In a 6-quart stock pot, gently saute chopped onions, diced carrots and celery and minced garlic in the 2 TBS olive oil, stirring often, for about 15 minutes. Add tomatoes, crushed or pureed, vegetable broth, lentils, salt, pepper and bay leaves. Stir and bring to a boil. Reduce heat, cover and simmer on low for 1-1/2 hours or until lentils and carrots are softened. Add spinach, stirring until wilted. Remove from heat and serve.
Serving Size: Makes 8 servings-2 cups each
Serving Size: Makes 8 servings-2 cups each
Nutritional Info Amount Per Serving
- Calories: 145.9
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 545.1 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 6.3 g
- Protein: 5.7 g
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