No-fat lentil and veggie soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 99.4
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 215.9 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 6.7 g

View full nutritional breakdown of No-fat lentil and veggie soup calories by ingredient
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Number of Servings: 8


    * 1 onion, chopped
    * 2 carrots, diced
    * 2 stalks celery, chopped
    * 2 cloves garlic, minced
    * 1 teaspoon dried oregano
    * 1 bay leaf
    * 1 teaspoon dried basil
    * 3 large tomatoes
    * 2 cups dry lentils
    * 4 cups water
    * 4 cups low-sodium chicken broth
    * 1 cup spinach, rinsed and thinly sliced
    * 2 tablespoons balsamic vinegar
    * salt to taste
    * ground black pepper to taste


1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water, broth, and chopped tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user WANNABEMATAHARI.

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