Lentil Vegetable Soup
- Number of Servings: 6
Ingredients
1 cup dry lentils1 cup chopped carrots1 cup chopped celery1 cup chopped onions2 cloves garlic, minced.5 tsp dried basil, crushed.5 tsp dried oregano, crushed.25 tsp dried thyme, crushed1 bay leaf6 cups vegetable stock1 14.5-oz can diced tomatoes - basil, garlic, & oregano - no salt added.25 cup snipped fresh parsley (or substitute dried)2 Tbl. olive oil
In dutch oven:
(1) Heat olive oil.
(2) Brown the garlic, 1-2 minutes
(3) Add carrots, celery, onions, basil, oregano, and thyme. Cook until tender (about 5 minutes).
(4) Add lentils, bay leaf, stock, and tomatoes.
(5) Bring to a boil. Reduce heat to low and simmer for at least an hour.
(6) Remove bay leaf, stir in parsley, and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user CORGILOVER59.
(1) Heat olive oil.
(2) Brown the garlic, 1-2 minutes
(3) Add carrots, celery, onions, basil, oregano, and thyme. Cook until tender (about 5 minutes).
(4) Add lentils, bay leaf, stock, and tomatoes.
(5) Bring to a boil. Reduce heat to low and simmer for at least an hour.
(6) Remove bay leaf, stir in parsley, and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user CORGILOVER59.
Nutritional Info Amount Per Serving
- Calories: 129.8
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 35.4 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 4.5 g
- Protein: 3.9 g
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