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Hearty Lentil Soup Recipe
|Onions||2 Medium, quartered|
|Celery ribs||3 , cut into 3 inch pieces|
|Carrots||3 , cut into 3 inch pieces|
|Garlic||2 Clove (10 gm)|
|Canned chicken broth||14 Ounce (1 Can)|
|Canned vegetable broth||14 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Dry lentils||1 Pound, rinsed|
|Frozen chopped spinach||10 Ounce, thawed (1 Box)|
|Sweet potatoes/Russet potatoes||1 Large, peeled and cut into small pieces|
|Chicken bouillon cubes||2|
|Balsamic vinegar||2 Tablespoon|
Calories 546 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.6%
Saturated Fat 0.48 g2.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 826.7 mg34.4%
Total Carbohydrates 98 g32.6%
Dietary Fiber 41.4 g165.7%
Sugars 12.5 g
Protein 36 g71.6%
Vitamin A 395.8% Vitamin C 63.1%
Calcium 20.6% Iron 63.4%
*Based on a 2000 Calorie diet
Heat a large saucepan, coated with cooking spray, over high heat.
Add the onion mixture and cook, stirring constantly, for 2 minutes.
Add the chicken broth, vegetable broth, water, lentils, spinach, potato, and bouillon.
Bring to a boil.
Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and vegetables are soft, adding water as needed.
Stir in the vinegar.