Rock your sox lentil soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp Olive Oil, 3 tbsp 1 c chopped Onions1 c chopped Carrots1 c chopped Celery4 c diced tomatoes or 1 quart home-canned tomatoes, no salt added.10 oz chopped Spinach, fresh or frozen1 pound dried Lentils4-8 cups water1-1/2 tsp ground Cumin1 tsp ground turmeric 1/2 tsp ground Coriander1 tsp Salt
1. In a 5-quart soup pot over medium heat, sautee onions in olive oil until carmelized.
2. Add carrots, celery, tomatoes, and spinach.
3. Cook, stirring frequently until it begins to simmer, and frozen spinach, if used, begins to thaw.
4. Add lentils, cumin, turmeric, coriander, and up to four cups of water.
5. Bring just to a boil, reduce heat and simmer 20-30 minutes, stirring frequently and adding water as needed to create as much or as little broth as you like.
6. Add salt and stir thoroughly just before serving.
With a thick, stew-like broth, this makes about 8 two-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JOISIEE.
2. Add carrots, celery, tomatoes, and spinach.
3. Cook, stirring frequently until it begins to simmer, and frozen spinach, if used, begins to thaw.
4. Add lentils, cumin, turmeric, coriander, and up to four cups of water.
5. Bring just to a boil, reduce heat and simmer 20-30 minutes, stirring frequently and adding water as needed to create as much or as little broth as you like.
6. Add salt and stir thoroughly just before serving.
With a thick, stew-like broth, this makes about 8 two-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JOISIEE.
Nutritional Info Amount Per Serving
- Calories: 156.9
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 357.0 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 7.5 g
- Protein: 7.5 g
Member Reviews