Vegetable Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 96.0
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 280.1 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Vegetable Lentil Soup calories by ingredient



Number of Servings: 20

Ingredients

    1 C Lentils
    1/8 C Olive Oil
    3 carrots, diced
    3 stalks celery, diced
    2 lg onions, diced
    2 parsnips, diced
    Kosher salt and black pepper
    2 (28oz) cans diced tomatoes
    4 C chopped spinach
    1 (15.5 oz) can chick peas
    Heat oil in large pot or dutch oven. Add carrots, celery, onions, parsnips, 1 tsp salt, and 1/2 tsp pepper. Cook covered, stirring occassionally, until veggies begin to soften, 20-25 min.

    Add lentils and tomatoes with their juice and 4 cups water. Simmer, stirring occasionally, until soup has slightly thickened and the veggies are tender, 45-60 min.

    Add spinach and simmer, stirring occasionally, until tender, 5-6 min. Stir in chickpeas and cook until heated through.


Directions

Makes 20-1 cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user JENAJOBROWN.