Brunch

Lentil and TVP Soup is for Lunch.

Lentil and TVP Soup takes 20 minutes to prepare.

Lentil and TVP Soup takes 60 minutes to cook.

Lentil and TVP Soup makes 8 servings.

The ingredients for Lentil and TVP Soup are:

1 Cup Lentils
1 Cup Texturized Vegetable Protein (TVP)
1 Cup Diced Sweet Onion
1 Cup Diced Celery
1 Cup Diced Carrots
1 tsp Olive Oil
1 Clove Crushed Garlic
8 Cups Water or Vegetable Broth
1/2 Cup Raisins
1 10-oz Pkg Frozen Winter Squash
1 10-oz Pkg Frozen Cut-Leaf Spinach
2 Tbsp Bragg or low-salt Soy Sauce
1 tsp Garam Masala
1 tsp Ground Ginger
1 tsp dried Thyme (Crushed)
Salt and Pepper to Taste

Here is how you make Lentil and TVP Soup:

In a large saucepan, saute the onion, celery, and carrots in the olive oil for 5 mins. Add the crushed garlic for 2 mins. Add the remaining ingredients (except spinach). Bring to a boil, then simmer over low heat for approx. 1 hour stirring occasionally. If it becomes too thick, add more water or broth to desired thickness (personally, I like mine thick). Add spinach during the last 10 minutes of cooking. Add salt and pepper to taste. Divide into 8 servings and enjoyNumber of Servings: 8Recipe submitted by SparkPeople user THINCEIL.

The nutritional information for Lentil and TVP Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 137.5

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 337.8 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 6.6 g
• Protein: 10.1 g

The dietary needs meet for Lentil and TVP Soup is Vegan