Red Lentil and Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 205.7
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 538.1 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 9.1 g
- Protein: 12.9 g
View full nutritional breakdown of Red Lentil and Vegetable Soup calories by ingredient
Number of Servings: 6
Ingredients
-
1 tbsp olive oil
4 med. carrots
1 small onion
1tsp ground cumin
1 can of unico diced tomatoes (28 oz)
1 box of Campbells Ready to use 25% less salt Chicken Broth(900mls)
1 cup of dried red lentils(rinised)
1/4 tsp salt
1/4 ground pepper
1 bag baby spinach(5oz.)
Directions
Directions
1.In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
2.Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user SKYHI55.
1.In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
2.Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user SKYHI55.