Spinach Lentil Soup with Zucchini and Squash

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 113.0
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 952.7 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.1 g

View full nutritional breakdown of Spinach Lentil Soup with Zucchini and Squash calories by ingredient
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Number of Servings: 5


    Canola Oil 1 Tbs
    Lentils, .2/3 cup
    Swanson Organic Vegetable Broth, 4 2/3 cup
    Spinach, fresh, 2 cup chopped
    Onions, raw, 1/2 cup, chopped
    Zucchini, 1 cup, chopped
    *Summer Squash, .1/2 cup, diced
    Heinz Worcestershire Sauce, 1Tbs
    Garlic, 1 tsp , minced
    Thyme, ground, 1/2 tsp
    Salt, 1/2 tsp
    Pepper, black, 1/4 tsp
    Carrots, raw, 1 cup, chopped
    Diced Tomatoes, Red Gold, 1.5 cup , undrained
    bay leaf
    red wine vinegar, 1 Tbs


Dice onions and mince garlic. In a large saucepan, heat oil and cook onions and garlic until tender. Add lentils, thyme,bay leaf, salt, pepper, worcestershire sauce, diced tomatoes and vegetable broth;bring to a boil. Reduce heat and simmer for 15 - 20 minutes.
Add carrots, squash and zucchini to broth; bring back to boil; cover and simmer for 15 - 20 minutes.
Stir in spinach and vinegar.
Serves 5 (1 1/4 cup servings)

Number of Servings: 5

Recipe submitted by SparkPeople user AFMAMA1.

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Member Ratings For This Recipe

  • Incredible!
    This was amazing! I doubled the recipe and so glad I did! I added mushrooms and left out the vinager cause I don't have any. But it was great! My hubby loves it as well!! Will add to our meal rotation for sure! - 4/26/12

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