VEGGIE LENTIL SOUP

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VEGGIE LENTIL SOUP

Yield: 4

Author: Sabrina Moller

Prep time: Cook time: Total time:

I have always loved lentil soup, mainly because it’s a soup hearty enough to be a meal all while still be satisfying, healthy and delicious! You can make a big ol’ batch of it and store it in the fridge for a week or freezer for a month! The best part is it’s easy to reheat and can be enjoyed simply with a delicious piece of bread. Be right back – going to go DIP right in!

Ingredients:

• 2 TBS Olive Oil
• 1 large yellow onion chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 large sweet potato or 2 small, chopped
• 1 1/2 cups red split lentils (uncooked)
• 6 – 8 cups vegetable broth
• 1 28 oz can diced tomatoes
• 2 tsp Italian seasoning
• pinch of dried rosemary
• 1 tsp sea salt
• pinch of black pepper
• 1 bunch of spinach or kale
• 2 tsp red wine vinegar

Instructions:

1. Add olive oil to a large stock pot and bring to medium heat, add in your onion and saute for about 5 minutes. Following add in your celery and garlic and cook for 2 more minutes, then stir in your sweet potato + lentils.
2. Add in 6 cups of vegetable broth and lentils, this is for a thicker consistency lentil soup, if you do not want as thick make the full 8 cups. Stir in all the spices and bring to a boil, then lower to simmer. Cook for about 30 – 40 minutes, taste and adjust salt as needed.
3. Stir in spinach and red wine vinegar, cook for a few more minutes until spinach is wilted. Pour in bowls and enjoy with a delicious bread! Stay warm!

Calories

504.58

Fat (grams)

10.11

Sat. Fat (grams)

1.99

Carbs (grams)

81.57

Fiber (grams)

19.68

Net carbs

61.89

Sugar (grams)

28.29

Protein (grams)

24.67

Sodium (milligrams)

8885.87

Cholesterol (grams)

0.00

https://www.platedate.co/blog/veggie-lentil-soup

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