Lentil & Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 101.6
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 657.0 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 5.9 g
- Protein: 5.4 g
View full nutritional breakdown of Lentil & Vegetable Soup calories by ingredient
Introduction
A delicious, filling, and warming soup. Great for a vegetarian dish or simply in the mood for soup with staying power. A delicious, filling, and warming soup. Great for a vegetarian dish or simply in the mood for soup with staying power.Number of Servings: 6
Ingredients
-
1/2 sliced onion
1 Tbsp olive oil
2-4 garlic cloves, minced
6 cups water
1/2 pound lentils, rinsed
1 cup sliced carrots
1-1/2 cups diced tomato
1 cup frozen spinach
3 tsp Worcestershire sauce
1-1/2 tsp salt
2 tsp black pepper
1-1/2 tsp turmeric
1-1/2 tsp oregano
1-1/2 tsp basil
1-1/2 tsp paprika
1 tsp cayenne pepper
Tips
Replace 1 cup of water with vegetable broth or chicken broth if desired.
Top with sour cream or plain greek yogurt.
Serve with rice if desired.
Chop the onion rather slice if smaller chunks are preferred.
Directions
1. In a large saucepan or pot, sauté the onion in olive oil until golden and tender. Add garlic and cook 30 seconds more.
2. Add water, lentils, Worcestershire sauce, salt, black pepper, herbs, and spices. Bring to a boil and reduce heat, simmering for 20-25 minutes.
3. Add carrots, tomatoes, and spinach. Simmer for 20 minutes until lentils and carrots are both tender.
4. Serve and top as desired!
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LUNASTA.
2. Add water, lentils, Worcestershire sauce, salt, black pepper, herbs, and spices. Bring to a boil and reduce heat, simmering for 20-25 minutes.
3. Add carrots, tomatoes, and spinach. Simmer for 20 minutes until lentils and carrots are both tender.
4. Serve and top as desired!
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LUNASTA.