Lentil and TVP Soup

Name: Lentil and TVP Soup Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1 Cup Lentils; 1 Cup Texturized Vegetable Protein (TVP); 1 Cup Diced Sweet Onion; 1 Cup Diced Celery; 1 Cup Diced Carrots; 1 tsp Olive Oil; 1 Clove Crushed Garlic; 8 Cups Water or Vegetable Broth; 1/2 Cup Raisins; 1 10-oz Pkg Frozen Winter Squash; 1 10-oz Pkg Frozen Cut-Leaf Spinach; 2 Tbsp Bragg or low-salt Soy Sauce; 1 tsp Garam Masala; 1 tsp Ground Ginger; 1 tsp dried Thyme (Crushed); Salt and Pepper to Taste

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 8

Ingredients

1 Cup Lentils1 Cup Texturized Vegetable Protein (TVP)1 Cup Diced Sweet Onion1 Cup Diced Celery1 Cup Diced Carrots1 tsp Olive Oil1 Clove Crushed Garlic8 Cups Water or Vegetable Broth1/2 Cup Raisins1 10-oz Pkg Frozen Winter Squash1 10-oz Pkg Frozen Cut-Leaf Spinach2 Tbsp Bragg or low-salt Soy Sauce1 tsp Garam Masala1 tsp Ground Ginger1 tsp dried Thyme (Crushed)Salt and Pepper to Taste

Directions

In a large saucepan, saute the onion, celery, and carrots in the olive oil for 5 mins. Add the crushed garlic for 2 mins. Add the remaining ingredients (except spinach). Bring to a boil, then simmer over low heat for approx. 1 hour stirring occasionally. If it becomes too thick, add more water or broth to desired thickness (personally, I like mine thick). Add spinach during the last 10 minutes of cooking. Add salt and pepper to taste.

Divide into 8 servings and enjoy

Number of Servings: 8

Recipe submitted by SparkPeople user THINCEIL.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 137.5
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 337.8 mg
Total Carbs: 23.8 g
Dietary Fiber: 6.6 g
Protein: 10.1 g

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