Vegan Lentil Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 Large Red Onion2 Cloves of Garlic 1 Tbs Unrefined Coconut Oil1 Tbs Turmeric1 Bunch of Kale2 Red Peppers1 Large Green Pepper1 Small bag of Carrots4 or 5 Stalks of CeleryNew Red Potatoes 1/2 small bag2.5 cups of Split Red Lentils (dry)1 qt. Pacific Organic Low Sodium Vegetable BrothWater to bring water to top of stock pot2 tsp Dried Dill2 tsp Dried MarjoramPepper
Saute Onions and Garlic in bottom of 8 quart stock pot. When translucent add turmeric and stir. Turn off heat.
Rinse and tear Kale into strips and discard center stalks. Kale should almost fill the pot to the top.
Chop Green Peppers, Red Peppers, Carrots, Celery and Potatoes and add to the pot.
Add Vegetable Broth and turn on the heat.
Rinse the Lentils until water runs clear and then add to the pot.
Add Water to nearly the top of the pot. Add marjoram and dill weed or other spices you enjoy.
Add three whole Bay leaves to the pot.
Bring to a boil. Turn heat to med low and simmer for 90 minutes.
Makes sixteen 2 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user STEPHANIELDOLAN.
Rinse and tear Kale into strips and discard center stalks. Kale should almost fill the pot to the top.
Chop Green Peppers, Red Peppers, Carrots, Celery and Potatoes and add to the pot.
Add Vegetable Broth and turn on the heat.
Rinse the Lentils until water runs clear and then add to the pot.
Add Water to nearly the top of the pot. Add marjoram and dill weed or other spices you enjoy.
Add three whole Bay leaves to the pot.
Bring to a boil. Turn heat to med low and simmer for 90 minutes.
Makes sixteen 2 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user STEPHANIELDOLAN.
Nutritional Info Amount Per Serving
- Calories: 189.0
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 94.0 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 13.8 g
- Protein: 11.5 g
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