Lentil soups can range from superhearty to watery and tasteless. This soup is the best of both worlds: filling and flavorful, yet light and vegetarian.To see... [LINK]Log In / [LINK]Sign Up
Servings:6 | Calories:295 | Total Fat:5g | Chol:2mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 47g
16 %
Fiber 16g
64 %
Sugars 6g
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Cholesterol 2mg
1 %
Sodium 1227mg
51 %
Protein 16g
31 %
Calories:
49% Lentils
33% Vegetable broth
9% Others combined
7% Olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 tablespoon olive oil 1 medium celery stalk, small dice 1 medium carrot, peeled and small dice 1/2 medium yellow onion, small dice 3 medium garlic cloves, minced Kosher salt Freshly ground black pepper 1 quart low-sodium vegetable broth 1 (15 ounce) can diced tomatoes with their juices 1 1/4 cups lentils (any color except red), rinsed 1 bay leaf 1/4 teaspoon finely chopped fresh thyme leaves 1 teaspoon red wine vinegar or sherry vinegar 2 ounces spinach leaves (about 1/2 a bunch)
