Recipe

Lentil-vegetable Soup Recipe

	Jo_jo_ba / All my dishes 7 months ago If you’re pinched for time, skip the initial sauté that starts the soup; however, those few extra minutes greatly enhance the overall flavour of this hearty, filling vegetarian soup. Prep:40m Cook:95m Servings:4	Jo_jo_ba
	veggie lentil carrot parsnips onion salty spinach

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Ingredients

1 medium-sized white onion, chopped

2 cloves garlic, minced

3 carrots, peeled and diced

1 parsnip, peeled and diced

1 lb celery root, peeled and diced

1 ¼ cups dry lentils, rinsed

4 cups vegetable stock

2 cups water

1 tbsp soy sauce

black pepper

2 cups fresh baby spinach, chopped

Directions

Heat a splash of water in a 6-quart pot over medium heat.

Add onion and garlic. Cover, and cook 5 minutes to soften.

Add carrots, parsnip, celery root, lentils, stock, soy sauce and pepper.

Reduce heat to low.

Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1 ½ hours.

Stir in the baby spinach and cook 2-3 minutes, until just wilted, and serve.

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Comments

jo_jo_ba 7 months ago said:
Amount Per Serving
Calories: 316.3
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 1,273.7 mg
Total Carbs: 59.2 g
Dietary Fiber: 22.9 g
Protein: 18.3 g