Lentil soup

Lentil soup

Prep Time Prep: Cook Time Cook: Total Time Total:

Yield: 6

Hardy vegan soup

  • 1 onion chopped
  • 1/4 cup olive oil
  • 2 carrots peeled and sliced
  • 2 stalks celery chopped
  • 2-4 cloves garlic minced (depending on size and desired taste)
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp dried basil
  • 1 (14.5 oz) can crushed tomatoes
  • Half a bag of dried lentils
  • 8 cups water (or 4 cups water 4 cups veggie broth)
  • 1/2 cup spinach
  • 2 tblsp vinegar
  • Salt
  • Pepper
  1. In large pot over medium head add oil, onion, carrots, and celery
  2. Cook until onions are soft and translucent
  3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 more min
  4. Add lentils, water, and tomatoes
  5. Bring to a boil then reduce heat and cook for 1 hour
  6. Stir in spinach till it wilts
  7. Add vinegar, and season to taste with salt, and pepper
  8. Optional:
  9. Note: Sprouted lentils have more nutrients, are easier to digest producing less gas, and cook faster
  10. Empty half the bag of lentils into a bowl and fill with water
  11. Let sit for 1-2 days before making soup
  12. Per serving:
  13. 349 calories
  14. 10g fat
  15. 18.3g protein
  16. 0g cholesterol
  17. 48.2g carbohydrates

Ingredients

  • 1 onion chopped
  • 1/4 cup olive oil
  • 2 carrots peeled and sliced
  • 2 stalks celery chopped
  • 2-4 cloves garlic minced (depending on size and desired taste)
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp dried basil
  • 1 (14.5 oz) can crushed tomatoes
  • Half a bag of dried lentils
  • 8 cups water (or 4 cups water 4 cups veggie broth)
  • 1/2 cup spinach
  • 2 tblsp vinegar
  • Salt
  • Pepper

Instructions

  1. In large pot over medium head add oil, onion, carrots, and celery
  2. Cook until onions are soft and translucent
  3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 more min
  4. Add lentils, water, and tomatoes
  5. Bring to a boil then reduce heat and cook for 1 hour
  6. Stir in spinach till it wilts
  7. Add vinegar, and season to taste with salt, and pepper
  8. Optional:
  9. Note: Sprouted lentils have more nutrients, are easier to digest producing less gas, and cook faster
  10. Empty half the bag of lentils into a bowl and fill with water
  11. Let sit for 1-2 days before making soup
  12. Per serving:
  13. 349 calories
  14. 10g fat
  15. 18.3g protein
  16. 0g cholesterol
  17. 48.2g carbohydrates