Nancy's Lentil Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 194.0
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 60.0 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 8.2 g
- Protein: 8.0 g
View full nutritional breakdown of Nancy's Lentil Soup calories by ingredient
Introduction
In large soup pot, heat oil, over med heat. Add onions, carrrots and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil. Cook for 2 minutes. stir in lentils, and add water and tomatoes. Bring tro a boil. Reduce heat and simmer for at least 1 hour. When ready tos erve, stir in spinach and cook until it wilts. Stir in Vinegar and season to taste with salt and pepper and more vinegar. In large soup pot, heat oil, over med heat. Add onions, carrrots and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil. Cook for 2 minutes. stir in lentils, and add water and tomatoes. Bring tro a boil. Reduce heat and simmer for at least 1 hour. When ready tos erve, stir in spinach and cook until it wilts. Stir in Vinegar and season to taste with salt and pepper and more vinegar.Number of Servings: 6
Ingredients
-
1 onion
1/4 cup oilive oil
2 carrots
2 stalks celery
2 cloves garlic
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 14.5 oz can crushed tomatoes
2 Cups dry lentils
8 cups water
1/2 cup spinach
2 teaspoons vinegar
salt to taste
pepper to taste
Directions
In large soup pot, heat oil, over med heat. Add onions, carrrots and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil. Cook for 2 minutes. stir in lentils, and add water and tomatoes. Bring tro a boil. Reduce heat and simmer for at least 1 hour. When ready tos erve, stir in spinach and cook until it wilts. Stir in Vinegar and season to taste with salt and pepper and more vinegar.
Number of Servings: 6
Recipe submitted by SparkPeople user HERBALHEALTH1.
Number of Servings: 6
Recipe submitted by SparkPeople user HERBALHEALTH1.