Lentil-Vegetable Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 316.3
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,273.7 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 22.9 g
- Protein: 18.3 g
View full nutritional breakdown of Lentil-Vegetable Soup calories by ingredient
Introduction
If you’re pinched for time, skip the initial sauté that starts the soup; however, those few extra minutes greatly enhance the overall flavour of this hearty, filling vegetarian soup. If you’re pinched for time, skip the initial sauté that starts the soup; however, those few extra minutes greatly enhance the overall flavour of this hearty, filling vegetarian soup.Number of Servings: 4
Ingredients
-
1 medium-sized white onion, chopped
2 cloves garlic, minced
3 carrots, peeled and diced
1 parsnip, peeled and diced
1 lb celery root, peeled and diced
1 ¼ cups dry lentils, rinsed
4 cups vegetable stock
2 cups water
1 tbsp soy sauce
black pepper
2 cups fresh baby spinach, chopped
Directions
Heat a splash of water in a 6-quart pot over medium heat.
Add onion and garlic. Cover, and cook 5 minutes to soften.
Add carrots, parsnip, celery root, lentils, stock, soy sauce and pepper.
Reduce heat to low.
Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1 ½ hours.
Stir in the baby spinach and cook 2-3 minutes, until just wilted, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Add onion and garlic. Cover, and cook 5 minutes to soften.
Add carrots, parsnip, celery root, lentils, stock, soy sauce and pepper.
Reduce heat to low.
Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1 ½ hours.
Stir in the baby spinach and cook 2-3 minutes, until just wilted, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.