MAKEOVER: Vegan Lentil Soup (by CINDYTW963)

Name: MAKEOVER: Vegan Lentil Soup (by CINDYTW963) Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 8
Ingredients: 1.0 tsp Pepper black; 1.0 cup chopped Carrots raw; 1.0 cup diced Celery raw; 3.0 cloves Garlic; 1.0 cup chopped Onions raw; 454.0 Grams Lentils; 6.0 cup vegetable stock homemade low salt; 6.0 oz Spinach - Dole Baby Spinach; 1.0 tsp Pink Himalayan Sea Salt (Evolution Salt Co)

(1)

Minutes to Prepare: 10
Minutes to Cook: 90

Number of Servings: 8

Ingredients

1.0 tsp Pepper, black1.0 cup, chopped Carrots, raw1.0 cup, diced Celery, raw3.0 cloves Garlic1.0 cup, chopped Onions, raw454.0 Grams Lentils6.0 cup vegetable stock, homemade low salt6.0 oz Spinach - Dole Baby Spinach1.0 tsp Pink Himalayan Sea Salt (Evolution Salt Co)

Directions

Rinse lentils. Add lentils and all ingredients except spinach to the Instant Pot. Cover with about 6 cups vegetable stock. Cook on high pressure 20 minutes. Do a quick release. Stir in chopped baby spinach and let set until spinach is wilted. Adjust seasoning to taste.

Number of Servings: 8.0

Recipe submitted by SparkPeople user CINDYTW963.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 108.5
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 87.2 mg
Total Carbs: 23.3 g
Dietary Fiber: 7.6 g
Protein: 6.2 g

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