Vegetarian Lentil Soup W/Eggplant & Zucchini

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 69.2
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.6 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 6.7 g
  • Protein: 5.6 g

View full nutritional breakdown of Vegetarian Lentil Soup W/Eggplant & Zucchini calories by ingredient
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Introduction

This is a soup that tatstes good, is good for you, and filling. I used vegetables that I had in my refrigerater and you can use what you like. This is a soup that tatstes good, is good for you, and filling. I used vegetables that I had in my refrigerater and you can use what you like.
Number of Servings: 8

Ingredients

    Olive Oil Spray
    Garlic, 1 clove, minced
    Onions, raw, 1 cup, chopped
    Raw baby carrots, 2 oz chopped
    Celery, raw, .50 cup, diced
    Eggplant, fresh, 1.5 cup, cubes
    Zucchini, .50 cup, cubes
    Kitchen Basic Vegetable Stock, 4 cup (1 full carton)
    Lentils, dry, 1 cup (rinsed)
    MORTON Sea Salt, Fine Salt, .50 tsp
    Onion Powder, 1 tsp
    Garlic Powder, 1 tsp
    Paprika, 1 tsp
    Black Pepper, .50 tsp

Directions

Heat a large pot on medium/high heat, spray with olive oil spray. Saute carrots for 2 minutes, if needed spray pot once more. Add garlic, onions, and celery, saute all for another 2 minutes. Add eggplant & zucchini, saute another minute. Stir in vegetable stock, lentils, and spices, bring to boil. Turn heat down to low, stir, cover and simmer for 30 minutes. Stir every 15 minutes, check lentils tenderness after 30 minutes. Enjoy!

Makes 8, 1 Cup Servings

Number of Servings: 8

Recipe submitted by SparkPeople user JAN11661.

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