Vegetarian Lentil Soup W/Eggplant & Zucchini
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
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
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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.
Makes 8, 1 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAN11661.