Lentil Vegetable Soup

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 196.3

Total Fat: 3.9 g
Cholesterol: 0.0 mg
Sodium: 1,973.1 mg
Total Carbs: 35.2 g
Dietary Fiber: 8.3 g
Protein: 6.1 g

View full nutritional breakdown of Lentil Vegetable Soup calories by ingredient

Introduction

Heart healthy, lots of soluble fiber, low cal, and yummy to boot!
*Adapted from a Good Housekeeping recipe Heart healthy, lots of soluble fiber, low cal, and yummy to boot!
*Adapted from a Good Housekeeping recipe

Minutes to Prepare: 5

Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 tbsp. olive oil

4 med. carrots, chopped

1 small onion, chopped

1 tbsp. chopped garlic

1 tsp. ground cumin

1 can Hunts Diced Tomatoes w/ basil, garlic &

oregano

1 can vegetable broth

1 cup dried lentils

5 oz frozen spinach (if using fresh, add at the end of cooking time.)

seasoning salt

lemon pepper

1/8 cup rice vinegar (more or less to taste)

Directions

In a large saucepan, saute carrots and onion in olive oil 6-8 minutes until tender, adding the garlic for the last minute. Stir in the ground cumin and cook one minute more.
Add all other ingredients (except FRESH spinach) and 2.5 cups of water, cover and bring to a boil on high. Reduce heat to low and simmer, covered for 10 minutes or until lentils are tender.
Stir in fresh spinach at end of cooking time.

Makes 4 main dish servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MOM2BKCS.