Vegetarian Lentil Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 93.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 50.6 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 4.0 g
- Protein: 4.7 g
View full nutritional breakdown of Vegetarian Lentil Soup calories by ingredient
Introduction
A healthy, hearty dish that can be modified to your liking.My mom adds canned zucchinni in tomato sauce instead of diced or stewed tomatoes and skips the red and yellow lentils. Topping it off with grated cheese is a must! Serve with breadsticks or crusty bread and butter (Nutrition info does not include cheese, bread or butter so remember to add them separately). A healthy, hearty dish that can be modified to your liking.
My mom adds canned zucchinni in tomato sauce instead of diced or stewed tomatoes and skips the red and yellow lentils. Topping it off with grated cheese is a must! Serve with breadsticks or crusty bread and butter (Nutrition info does not include cheese, bread or butter so remember to add them separately).
Number of Servings: 16
Ingredients
-
2 tsps of Olive Oil (extra virgin is yum)
2-3 carrots
1 onion
2-3 stalks of celery including greens
2-3 cloves garlic
3-4 small red potatoes
1c green lentils
1/4 c red lentils
1/4 c yellow lentils
1 -14.5 oz can Muir Glen Organic Fire Roasted Diced Tomatoes
1-14.5 oz Imagine Organic Low Sodium Vegetable Broth
3 cups of water
1 small head of escarole
(seasoning to taste - I use black & white pepper, oregano and basil. ( I skip the salt because I add grated cheese to the finished product.)
Directions
Makes 16 1 cup servings
Chop carrots, celery and onion
In a 5 qt pot on medium high heat cook the first three ingredients in 2 tsp olive oil until tender, stirring occasionally
Add chopped garlic stirring until garlic begins to brown
Stir in tomatoes, lentils, vegetable broth, chopped potatoes and 3 cups of water. Over high heat , heat to boiling. Reduce heat to low, cover and simmer for 50 minutes. Thinly slice escarole while soup is simmering. Just before serving , add escarole and stir until wilted.
Add grated cheese, and serve with bread sticks or crusty bread and butter. Enjoy!
Chop carrots, celery and onion
In a 5 qt pot on medium high heat cook the first three ingredients in 2 tsp olive oil until tender, stirring occasionally
Add chopped garlic stirring until garlic begins to brown
Stir in tomatoes, lentils, vegetable broth, chopped potatoes and 3 cups of water. Over high heat , heat to boiling. Reduce heat to low, cover and simmer for 50 minutes. Thinly slice escarole while soup is simmering. Just before serving , add escarole and stir until wilted.
Add grated cheese, and serve with bread sticks or crusty bread and butter. Enjoy!