Lentil & veggie soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.8
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 402.9 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 7.5 g
  • Protein: 8.2 g

View full nutritional breakdown of Lentil & veggie soup calories by ingredient


Introduction

This soup can be made vegan or not. I like it with veggie broth and with beef or chicken stock. This soup can be made vegan or not. I like it with veggie broth and with beef or chicken stock.
Number of Servings: 8

Ingredients

    1 cup of brown lentils
    1 onion, diced
    2 cloves garlic, minced
    1 potato, small cubes
    2 tomato, diced
    3 ribs celery, sliced
    2 carrots, peeled and sliced
    Half head of cauliflower, separated into small segments
    ½ cup of dried corn
    Kale, 2 or 3 large handfuls
    8 to 10 cups of broth of your choice.
    Salt & Pepper to taste
    2 bay leaves
    ½ tsp ground cumin
    1 Star Anise
    ½ tsp Turmeric
    ½ tsp ground Ginger
    2 ‘glugs’ of fish sauce
    1 tbsp olive or coconut oil

Tips

I add salt and pepper to taste. The seasonings are easy to adjust to your specifications.


Directions

Heat oil in a large stock pot, sautee garlic, onion, potatoes and carrots in oil until onion is translucent. Add in lentils and stock. Simmer until potato is nearly tender, add dried corn, cauliflower, celery and tomato. Add all seasoning except salt and pepper. Simmer until lentils are tender. Add kale, stir in and remove from heat. Add salt and pepper. Serve when kale is completely wilted but still bright green.

Serving Size: Approx 1.5 to 2 cups

Number of Servings: 8

Recipe submitted by SparkPeople user SARAHDALTON.