Lentil Vegetable Soup

Lentil Vegetable Soup

Health Rating
Prep Cook Ready in Servings
10 min 55 min 1 h 5 min 6

Ingredients


1 tbsp Balsamic vinegar
2 leaf Bay leaf
2 medium Carrots (diced)
2 medium stalk(s) Celery (diced)
1 can(s) (16 oz) Diced tomatoes, canned (do not drain)
1 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1 cup Green/yellow string beans, raw (trimmed, chopped)
1 1/2 tsp Italian herb seasoning, McCormick
1 cup Lentils, canned (rinsed, drained)
1 potato Potato (cubed)
1/2 tsp Salt (to taste)
2 cup Spinach
2 tbsp Tomato paste, canned
4 cup Vegetable stock/broth
1 cup Water
2 small Yellow onion (diced)

Instructions


Heat oil over medium heat in a large pot or dutch oven.

Once oil is hot, add onions, celery, carrots, and a dash of salt. Sauté for about 7 minutes.

Add garlic and sauté for another 2 minutes. Stir in the salt, Italian seasoning, and bay leaves. Sauté for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.

Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 159
Calories from fat 26.2
Calories from saturated fat 18.0
Total Fat 2.9 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 8.8 g
Cholesterol 0
Sodium 1083 mg
Potassium 733 mg
Total Carbohydrate 27.1 g
Dietary Fiber 7.0 g
Sugars 5.0 g
Protein 6.2 g

Dietary servings

Per Portion


Meat Alternative 0.2
Vegetables 2.7

Energy sources


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Recipe from:
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