Lentil veggie soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
265 grams drained lentils from and can, rinse, or cook from dry250 grams chunked fresh eggplant2 chopped tomatoes1 small chopped onion2 cloves chopped garlic1 washed and chopped carrot5-6 cups homemade defatted chicken stock or use a low salt can or cubessalt and pepper or herbs to taste
Makes four big servings
Rinse and drain lentils, toss everything into a big pot and simmer for about 30-40 minutes.
Use immersion blender to blend, or leave chunky.
Use different herbs and spices and vegetables for variations.
Number of Servings: 4
Recipe submitted by SparkPeople user AKASHA66.
Rinse and drain lentils, toss everything into a big pot and simmer for about 30-40 minutes.
Use immersion blender to blend, or leave chunky.
Use different herbs and spices and vegetables for variations.
Number of Servings: 4
Recipe submitted by SparkPeople user AKASHA66.
Nutritional Info Amount Per Serving
- Calories: 147.7
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 2,242.6 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 7.9 g
- Protein: 9.3 g
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