Vegetable Lentil Soup

Name: Vegetable Lentil Soup Recipe
Prep time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 1 C Lentils; 1/8 C Olive Oil; 3 carrots diced; 3 stalks celery diced; 2 lg onions diced; 2 parsnips diced; Kosher salt and black pepper; 2 (28oz) cans diced tomatoes; 4 C chopped spinach; 1 (15.5 oz) can chick peas; Heat oil in large pot or dutch oven. Add carrots celery onions parsnips 1 tsp salt and 1/2 tsp pepper. Cook covered stirring occassionally until veggies begin to soften 20-25 min.; Add lentils and tomatoes with their juice and 4 cups water. Simmer stirring occasionally until soup has slightly thickened and the veggies are tender 45-60 min.; Add spinach and simmer stirring occasionally until tender 5-6 min. Stir in chickpeas and cook until heated through.

Minutes to Prepare: 30

Number of Servings: 20

Ingredients

1 C Lentils1/8 C Olive Oil3 carrots, diced3 stalks celery, diced2 lg onions, diced2 parsnips, dicedKosher salt and black pepper2 (28oz) cans diced tomatoes4 C chopped spinach1 (15.5 oz) can chick peasHeat oil in large pot or dutch oven. Add carrots, celery, onions, parsnips, 1 tsp salt, and 1/2 tsp pepper. Cook covered, stirring occassionally, until veggies begin to soften, 20-25 min.Add lentils and tomatoes with their juice and 4 cups water. Simmer, stirring occasionally, until soup has slightly thickened and the veggies are tender, 45-60 min.Add spinach and simmer, stirring occasionally, until tender, 5-6 min. Stir in chickpeas and cook until heated through.

Directions

Makes 20-1 cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user JENAJOBROWN.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 96.0
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 280.1 mg
Total Carbs: 16.2 g
Dietary Fiber: 4.7 g
Protein: 3.6 g

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