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Lentil Veggie Soup


We made this soup recently on a cool Saturday evening. It's just the sort of thing to warm you and make you feel good after a day working outside. To make it vegetarian, substitute vegetable broth for the chicken.

1/2 c Onion,Chopped
1/2 t Garlic,Minced
1 T Olive Oil
2 c Low Sodium Chicken Broth
3 c Water
1 c Lentils
1 T Worcestershire
1/2 t Thyme
1.4 t Black Pepper
1 Bay Leaf
1 c Carrot,Chopped
2 c No Salt Added Tomatoes
10 oz Spinach,Chopped
1 T Red Wine Vinegar

in a large saucepan or Dutch oven saute onion and garlic in oil until tender. add, broth, water, lentils, seasonings and Worcestershire. Simmer for 20 minutes. Add carrots, tomatoes and spinach. Simmer 20 minutes longer or until lentils are tender. Stir in vinegar.

Yield: 6 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 6

Amount Per Serving
Calories 118
Calories from Fat 30

% Daily Values *

Total Fat 3 gr
  Saturated Fat 1 gr
  Polyunsaturated Fat 1 gr
  Monounsaturated Fat 2 gr
Cholesterol 0 mg
Sodium 125 mg
Potassium 601 mg
Carbohydrates 17 gr
  Dietary Fiber 6.1gr
Protein 8 gr
5%
3%
 
 
0%
5%
15%
6%
25%
 

Vitamin A
Vitamin C
Calcium
Iron
188%
27%
12%
19%

* Percent Daily Values are based on
a 2000 calorie diet

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