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Vegetable Soup with Lentils (Vegan)

 
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Vegetable Soup with Lentils (Vegan) recipe

Yield

12

servings

Prep

15

min

Cook

60

min

Ready

80

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 cup lentils
6 cups stock
3 cups mushrooms
fresh, chopped
*
2 each celery
chopped
1 large potatoes
diced
1 each onions
chopped
1 large carrots
chopped
1 large green bell peppers
chopped
2 tablespoons lemon juice
fresh
3 large garlic cloves
minced
*
2 each bay leaves
*
¼ cup parsley leaves
minced fresh
½ teaspoon savory
*
½ teaspoon thyme
*
½ teaspoon oregano
*
1 x salt and black pepper
to taste
*

Directions

Bring to a boil in a large saucepan the chicken broth(you can use vegetable broth) and the lentils.

Add and then reduce heat and cover the rest of the ingredients and simmer for one hour.

Before serving, remove the bay leaves and purée half the mixture in blender if desired, and add to rest of soup to thicken.

Note: Spinach, kale or collard greens can be added 10 minutes before the soup is ready.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 19812% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 277mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 36%
Sugars g
Protein 24g
Vitamin A 36% Vitamin C 45%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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