Lentil Vegetable Soup Recipe
Servings: 1
Ingredients
- 2 c. Dry lentils, picked over And rinsed
- 1 lrg Onion, minced finely or possibly Pureed
- 6 stalk celery, minced Finely or possibly pureed
- 3 x Carrots, diced
- 1 can (1*lb) stewed tomatoes
- 1 Tbsp. Mixed herbs (parsley, Oregano, rosemary, etc.)
- 1 tsp Garlic pwdr Grnd pepper to taste Few sun dry tomatoes, Chopped
- 1 pkt Onion soup mix (optional, I Had about 2*c. prepared Soup To use up so I put it in the Soup) Water
- 8 ounce Fresh or possibly frzn large-cut Spinach Warm sauce (optional)
Directions
- Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic pwdr, pepper, sun dry tomatoes and soup fold in a large soup pot or possibly dutch oven
- (about 8 c.). Cover with water and simmer for 1 hour till lentils are tender. Add in spinach and warm sauce and cook for another 10 min or possibly till spinach wilts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 919g | |
| Calories 1644 | |
| Calories from Fat 146 | 9% |
| Total Fat 16.52g | 21% |
| Saturated Fat 8.12g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 997mg | 42% |
| Potassium 5029mg | 144% |
| Total Carbs 272.19g | 73% |
| Dietary Fiber 128.2g | 427% |
| Sugars 26.19g | 17% |
| Protein 104.7g | 168% |
