Lentil Soup

Healthy Lunch - Lunch

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Brief

Servings: 6

Yield: 6 servings

Lentil Soup

Ingredients

1 onion

chopped

¼ cup olive oil

2 carrots

diced

2 stalks celery

chopped

2 cloves garlic

minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 (14.5 ounce) can crushed tomatoes

2 cups dry lentils

8 cups water

½ cup spinach

rinsed and thinly sliced

2 tablespoons vinegar

salt to taste

ground black pepper to taste

Black Bean and Corn Salad II

Lunch

Directions

Step 1

In a large soup pot heat oil over medium heat. Add onions carrots and celery; cook and stir until onion is tender. Stir in garlic bay leaf oregano and basil; cook for 2 minutes.

Step 2

Stir in lentils and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper and more vinegar if desired.

Nutritional Information

Lentil Soup

Servings Per Recipe:6

Calories: 348.6

% Daily Value *

Protein: 18.3g 37%

Carbohydrates: 48.2g 16%

Dietary Fiber: 22.2g 89%

Sugars: 3.3g

Fat: 10g 15%

Saturated Fat: 1.4g 7%

Vitamin A Iu: 4230.3IU 85%

Niacin Equivalents: 5.7mg 44%

Vitamin B6: 0.5mg 33%

Vitamin C: 13.3mg 22%

Folate: 333.7mcg 83%

Calcium: 98.1mg 10%

Iron: 6.2mg 34%

Magnesium: 104.4mg 37%

Potassium: 969.5mg 27%

Sodium: 130.5mg 5%

Thiamin: 0.4mg 39%

Calories From Fat: 90.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.