Lentil Soup

Here is a healthy, hearty vegetarian soup recipe that is packed with nutrition and perfect for cold weather.

Servings: 6

Ingredients

• 1 onion, chopped

• 2 Tbsp. olive oil

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes

• 2 cups dry lentils, sorted and rinsed

• 4 cups low sodium vegetable broth

• 4 cups water

• ½ cup spinach, rinsed and thinly sliced

• Salt and pepper to taste

Preparation

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add broth, water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. 

3. When ready to serve stir in spinach, and cook until it wilts.

4. Season to taste with salt and pepper if desired.

Nutrition

1 cup serving: Calories: 304, Total Fat: 5 g, Cholesterol: 3.8 mg, Sodium: 164.8 mg, Total Carbs: 48.2g, Sugars: 3.3, Dietary Fiber: 22.2 g, Protein: 18.3g