good soup
In a large soup pot, heat oil, add onions, carrots and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil; cook stirring for 1 minute. Stir in lentils and add water. Bring to a boil. Reduce heat and simmer for at least 1 hour. Add spinach and cook until it wilts. When ready to serve add vinager and salt & pepper.
Freezes well in serving sizes for quick lunch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 4 | ||
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Calories: 511 | ||
Calories from Fat: 144 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 213.9mg | 7 % | |
Potassium 1030.3mg | 27 % | |
Total Carbohydrate 70.7g | 21 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 56.8g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 511
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