Hearty Lentil Vegetable Soup
10 mins
1 h 30 mins
Nutrition Facts
Calories: 173
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 505 mg
Total Carbohydrate: 31 g
Dietary Fiber: 11 g
Protein: 12 g
Take Note
Vegetarian
INGREDIENTS
-
2
quart(s)
broth, chicken, less sodium, or vegetable broth
-
2
package(s)
mushrooms, fresh small button, (10-ounce), sliced (or any preferred mushrooms)
-
1
bag
spinach, baby, (9 ounces)
-
2
pounds
carrot(s), baby
-
2
medium
squash, summer (yellow), sliced into wheels
-
3
medium
zucchini, green, sliced into wheels
-
1
large
potato(es), sweet, cut into thick slices or chunks
-
8
whole
garlic, cloves
-
2
large
onion(s), yellow, sliced
-
3
cup(s)
water
-
1
cup(s)
lentils
-
salt, Kosher, to taste
-
pepper, black, to taste
PREPARATION
Add the broth, mushrooms, spinach, carrots, summer squash, zucchini, sweet potato, garlic, onions, and water to a large pot and bring the liquid to boil.
Reduce the heat to low and simmer, covered, for 45 minutes, stirring occasionally. After the soup has simmered for 45 minutes, use a potato masher to mash the vegetables. Add the lentils to the pot and stir. Simmer for an additional 30 minutes. For thinner soup, continue to cook the soup covered. For thicker soup, remove the cover after adding the lentils. Season with salt and pepper to taste and serve. (If you like spicy food, add a few dashes of hot sauce to the pot or your bowl.) Makes 8 servings
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