Lentil and Spinach Vegetable Soup
- Number of Servings: 10
Ingredients
2 tbsp olive or vegetable oil2 stalks celery, chopped3 carrots, chopped1 onion, diced4 cloves garlic, minced3 bay leaves8 cups water or vegetable broth1 3/4 cups green lentils2 potatoes, chopped1 bunch spinach, chopped1 tsp salt3 tbsp red wine vinegar
In a large soup or stock pot, cook the celery, carrots, onion and garlic in oil until soft, about 10-12 minutes.
Add water or vegetable broth, bay leaves and lentils. Simmer over medium heat for 30 minutes.
Add potatoes and cook for 10 more minutes, then add spinach and cook for another minute or two, just until spinach is wilted.
Remove from heat and add salt and red wine vinegar, stirring to combine.
Makes 10 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LOSINGCHRISSIE.
Add water or vegetable broth, bay leaves and lentils. Simmer over medium heat for 30 minutes.
Add potatoes and cook for 10 more minutes, then add spinach and cook for another minute or two, just until spinach is wilted.
Remove from heat and add salt and red wine vinegar, stirring to combine.
Makes 10 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LOSINGCHRISSIE.
Nutritional Info Amount Per Serving
- Calories: 110.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 723.9 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 4.5 g
- Protein: 4.5 g
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