Lentil Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp. olive oil4 med. carrots, chopped1 small onion, chopped1 tbsp. chopped garlic1 tsp. ground cumin1 can Hunts Diced Tomatoes w/ basil, garlic & oregano1 can vegetable broth1 cup dried lentils5 oz frozen spinach (if using fresh, add at the end of cooking time.)seasoning saltlemon pepper1/8 cup rice vinegar (more or less to taste)
In a large saucepan, saute carrots and onion in olive oil 6-8 minutes until tender, adding the garlic for the last minute. Stir in the ground cumin and cook one minute more.
Add all other ingredients (except FRESH spinach) and 2.5 cups of water, cover and bring to a boil on high. Reduce heat to low and simmer, covered for 10 minutes or until lentils are tender.
Stir in fresh spinach at end of cooking time.
Makes 4 main dish servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MOM2BKCS.
Add all other ingredients (except FRESH spinach) and 2.5 cups of water, cover and bring to a boil on high. Reduce heat to low and simmer, covered for 10 minutes or until lentils are tender.
Stir in fresh spinach at end of cooking time.
Makes 4 main dish servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MOM2BKCS.
Nutritional Info Amount Per Serving
- Calories: 196.3
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,973.1 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 8.3 g
- Protein: 6.1 g
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