Vegetarian Lentil Soup W/Eggplant & Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Olive Oil SprayGarlic, 1 clove, mincedOnions, raw, 1 cup, chopped Raw baby carrots, 2 oz choppedCelery, raw, .50 cup, diced Eggplant, fresh, 1.5 cup, cubes Zucchini, .50 cup, cubesKitchen Basic Vegetable Stock, 4 cup (1 full carton)Lentils, dry, 1 cup (rinsed) MORTON Sea Salt, Fine Salt, .50 tsp Onion Powder, 1 tsp Garlic Powder, 1 tsp Paprika, 1 tsp Black Pepper, .50 tsp
Heat a large pot on medium/high heat, spray with olive oil spray. Saute carrots for 2 minutes, if needed spray pot once more. Add garlic, onions, and celery, saute all for another 2 minutes. Add eggplant & zucchini, saute another minute. Stir in vegetable stock, lentils, and spices, bring to boil. Turn heat down to low, stir, cover and simmer for 30 minutes. Stir every 15 minutes, check lentils tenderness after 30 minutes. Enjoy!
Makes 8, 1 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAN11661.
Makes 8, 1 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAN11661.
Nutritional Info Amount Per Serving
- Calories: 69.2
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 150.6 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 6.7 g
- Protein: 5.6 g
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