Lentil veggie soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 147.7
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 2,242.6 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 7.9 g
- Protein: 9.3 g
View full nutritional breakdown of Lentil veggie soup calories by ingredient
Introduction
Versatile, use as a base and put in whatever needs using in your crisper, lots of fiber and vitamins. Versatile, use as a base and put in whatever needs using in your crisper, lots of fiber and vitamins.Number of Servings: 4
Ingredients
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265 grams drained lentils from and can, rinse, or cook from dry
250 grams chunked fresh eggplant
2 chopped tomatoes
1 small chopped onion
2 cloves chopped garlic
1 washed and chopped carrot
5-6 cups homemade defatted chicken stock or use a low salt can or cubes
salt and pepper or herbs to taste
Directions
Makes four big servings
Rinse and drain lentils, toss everything into a big pot and simmer for about 30-40 minutes.
Use immersion blender to blend, or leave chunky.
Use different herbs and spices and vegetables for variations.
Number of Servings: 4
Recipe submitted by SparkPeople user AKASHA66.
Rinse and drain lentils, toss everything into a big pot and simmer for about 30-40 minutes.
Use immersion blender to blend, or leave chunky.
Use different herbs and spices and vegetables for variations.
Number of Servings: 4
Recipe submitted by SparkPeople user AKASHA66.