Lentil Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 cup dried green lentils, rinsed
  • ½ pound fresh mushrooms, sliced
  • 3 celery stalks, chopped
  • 2 cups sliced carrots
  • 1 – 14 ounce can reduced sodium tomatoes with basil, garlic and oregano
  • 2 cups fresh spinach leaves
  • 9 cups reduced sodium vegetable or chicken broth
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1 bay leaf
Directions
  1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic sautéing about 5 minutes until onions are tender. Add lentils and stir for 1-2 minutes.
  2. Add broth, celery, mushrooms, carrots, salt, pepper, bay leaf, oregano, and tomatoes. Bring to a boil. Reduce heat, cover and simmer about 30 minutes or until lentil are tender.
  3. Add spinach and simmer another 10 minutes until spinach is wilted.
Prep Time
30 min
Nutrition Facts
  • Servings per Recipe: 13 – 1 cup servings
    • Calories: 88
    • Calories from Fat: 12
  • Total Fat: 1.5
  • Cholesterol: 0 mg
  • Sodium: 212 mg
  • Carbohydrate: 15 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.5 g
  • Exchange: 1 starch, 1 vegetable
  • Carbohydrate Units: 1