Tomato Spinach Lentil Soup
- Number of Servings: 10
Ingredients
2 celery stalks, chopped2 carrots, chopped1/2 onion, diced2 cloves garlic2 tbsp olive oil4 c. stock of your choice (beef, chicken, or vegetable)1/2 c. lentils, rinsed and picked through1 large (16 oz.) can crushed tomatoes1/2 c. small pasta1 small can (approx. 1-1/4 c.) chick peas1/3 bunch fresh spinach, chopped
Over medium heat saute onion, carrots and celery in olive oil until fragrant and soft but not brown about 5-7 minutes. Add garlic, cook 1 min longer. Stir in stock, crushed tomatoes, and lentils. Bring to a boil, put lid on and reduce heat to low. Simmer 30-40 minutes, stirring occassionally. Add pasta, cook 6 minutes longer then add chick peas and spinach, cook 1-2 min longer, just until spinach is wilted but still bright green. Serve hot.
Note: I had to use spaghetti in order to calculate the correct number of cups of pasta with the calorie counter. It would be the same number of calories if you used a small pasta as well.
Number of Servings: 10
Recipe submitted by SparkPeople user AHEALTH1.
Note: I had to use spaghetti in order to calculate the correct number of cups of pasta with the calorie counter. It would be the same number of calories if you used a small pasta as well.
Number of Servings: 10
Recipe submitted by SparkPeople user AHEALTH1.
Nutritional Info Amount Per Serving
- Calories: 109.9
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 228.0 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.0 g
- Protein: 5.5 g
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