lentil-soup

Lentil Soup

Total time: 1 hr 15 mins

Serves 6

22.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 - Onion, chopped

¼ cup - Olive oil

2 - Carrots, diced

2 stalks - Celery, chopped

2 cloves - Garlic, minced

1 tsp - Dried oregano

1 - Bay leaf

1 tsp - Dried basil

1 can - Crushed tomatoes

2 cups - Dry lentils

8 cups - Water

½ cup - Spinach, rinsed and thinly sliced

2 tsp - Vinegar

Salt to taste

Ground black pepper to taste

UTENSILS

INSTRUCTIONS

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.

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.

NUTRITION INFORMATION

(PER SERVING)

Energy (kcal)

349

Carbs (g)

Proteins (g)

18.3

Fats (g)

Fibre (g)

22.2

Recipe by:

allrecipes.com

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