Vegetable Lentil Soup
Calories 259 (8% from fat)
Fat 2.4 gram
Saturated Fat .3 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 167 mg.
Carb. 43 gram
Fiber 18 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 15 gram
Ingredients
10 cups of water
8 packets Herb Ox Sodium Free Bouillon Packets (Vegetable, Chicken or Beef Flavor)
2 bay leaves
3 sprigs fresh thyme, chopped
3 large carrots, diced
3 medium celery stalks, chopped
1 cup chopped onion (approximately 1 large onion)
1 can (14.5 oz) no salt added diced tomatoes
2 cups dried lentils
2 boxes (10 oz. each) of frozen chopped spinach (no added sodium or fat)
3 cloves garlic, minced
10 sprigs parsley, chopped with stems removed
1 Tbsp. extra virgin olive oil
zest from 1 lemon rind
juice from 1 lemon
1 tsp. ground black pepper
1. In a large stock pot, bring the water and packets of broth to a boil, then add the bay leaves and thyme. Drop in the carrots, celery, onion and lower to simmer. Cover and cook for 15 minutes, stirring occasionally.
2. Add the tomatoes, lentils, spinach and garlic. Bring back to a boil and reduce to simmer, then cook for another 20 minutes until lentils are tender.
3. Stir in the chopped parsley, olive oil, lemon zest, lemon juice and fresh pepper. Serve.
Yield: 8 Servings - Serving Size 2 Cups Each
This recipe was created by Charles Nuedling.
You can freeze individual portions for easy re-heating later.
Make sure to freeze them in individual freezer friendly bags or freezer safe tupperware containers.
When you heat them up, start by microwaving for approximately 5 minutes, keeping the bag or container open just a little to allow steam to escape. Then take the container out, stir it up and put back in for another 3 minutes.
