Lentil Vegetable Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- water
- ground pepper to taste
- soup
- hot sauce (optional)
- spinach
- minced
- 1 ts garlic powder
- pureed
- 3 carrots, diced
- oregano, rosemary, etc.)
- to use up so i put it in the
- 6 stalks celery, chopped
- 2 c dried lentils, picked over
- and rinsed
- finely or pureed
- 1 cn (1*lb) stewed tomatoes
- few sun dried tomatoes,
- 1 tb mixed herbs (parsley,
- soup)
- 1 pk onion soup mix (optional, i
- 1 lg onion, chopped finely or
- had about 2*cups prepared
- 8 oz fresh or frozen large-cut
- Carbohydrate 119.297894757889 g
- Cholesterol 0 mg
- Fat 5.36987082495756 g
- Fiber 35.9702097081021 g
- Protein 25.7212006392106 g
- Saturated Fat 0.767277624764291 g
- Serving Size 1 1 Serving (2838g)
- Sodium 458.501015925299 mg
- Sugar 83.3276850497872 g
- Trans Fat 1.58552701048727 g
- Calories 545 calories
Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic powder, pepper, sun dried tomatoes and soup mix in a large soup pot or dutch oven (about 8 cups). Cover with water and simmer for 1 hour until lentils are tender. Add spinach and hot sauce and cook for another 10 minutes or until spinach wilts. Posted by Lucinda J. Rasmussen <lrasmuss@pica.army.mil> to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
