Vegetable Soup with Lentils (Vegan)
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Vegetable Soup with Lentils (Vegan) recipe
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.
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?
