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| Lentil Soup |
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| Servings: 6 Category: Soup |
(321 ratings) |
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Nutrition
Information:
Calories:
320
Protein:
20g
Carbs:
54 g
Fat:
4 g
Saturated Fat:
0 g
Sodium:
574 mg
Fiber:
18 g
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Ingredients - 3 cups dry lentils (rinsed)
- 7 cups low-sodium vegetable broth or water
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 cup chopped onion
- 1 cup diced celery
- 1 cup chopped carrots
- 1 teaspoon black pepper
- 1 1/2 cups chopped tomatoes
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons chopped Italian parsley
Instructions - Combine lentils and broth and simmer, covered for 2-3 hours. Add water as needed.
- Saute garlic through carrots in olive oil. When lentils are done, add sauteed vegetables.
- Continue to cook on low heat, checking often to make sure liquid has not evaporated (add more water if needed).
- Add remaining ingredients and continue to simmer for 30 minutes.
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