Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tsp olive oil1/2 small yellow onion, diced1 medium carrot, peeled and diced1 garlic clove, mincedPinch of Kosher salt2 cups vegetable broth1 bay leaf1 tsp ground ginger1 tsp ground cumin1 tsp celery seeds1 tbsp dried marjoram (can also use thyme or oregano)1/4 tsp red pepper flakes (or to taste)1/4 cup dry lentils, rinsed1 cup frozen mustard greens
1. Sweat onion, carrot, and garlic with pinch of salt in olive oil over medium heat for five minutes.
2. Turn heat to high and add vegetable broth, bay leaf, ginger, cumin, celery seeds, marjoram, and red pepper flakes. Bring to a boil.
3. Add lentils. Put a lid on the pot, reduce the heat to low, and cook for one hour. Add greens at the very end and cook for an additional 5 minutes. Garnish with chopped fresh parsley and serve with a lemon wedge, if desired.
Makes one large serving or two smaller servings.
Number of Servings: 1
Recipe submitted by SparkPeople user RAVYNSKYES.
2. Turn heat to high and add vegetable broth, bay leaf, ginger, cumin, celery seeds, marjoram, and red pepper flakes. Bring to a boil.
3. Add lentils. Put a lid on the pot, reduce the heat to low, and cook for one hour. Add greens at the very end and cook for an additional 5 minutes. Garnish with chopped fresh parsley and serve with a lemon wedge, if desired.
Makes one large serving or two smaller servings.
Number of Servings: 1
Recipe submitted by SparkPeople user RAVYNSKYES.
Nutritional Info Amount Per Serving
- Calories: 257.0
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,977.9 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 15.1 g
- Protein: 11.1 g
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