Lentil and Vegetable Soup
This delicious vegan soup is deceptively low in calories! At about 190 calories per serving, you get 17 grams of protein, 20 grams of fiber and a dose of nutrition to keep you going through the fall months.
Yields: 4 servings
Ingredients
- 1 medium onion, chopped
- 1 cup turnip root, cubed
- 1 large carrot, sliced
- 1 ½ cups celery, diced
- 1/2 pound brown lentils
- 5 cups vegetable broth
- 2 Bay Leaves
- 5 ounces baby spinach
- Salt to taste
- Pepper to taste
Instructions
Heat a large pot over medium heat and spritz with oil.
Add onions, carrots, celery, and turnip.
Sauté until onions are translucent - about 5 minutes
Add rest of the ingredients (except spinach) and bring to the boil.
Lower heat, cover with lid at canter.
Simmer about 20 minutes and then add spinach and stir.
Simmer, covered, for about 5 more minutes.
Season with salt and pepper and serve.
- Preparation time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Nutrition
- Calories: 189
- Carbs: 47 grams
- Protein: 17 grams