Lunch

Chunky Vegetable-Lentil Soup is for Lunch.

Chunky Vegetable-Lentil Soup takes 25 minutes to prepare.

Chunky Vegetable-Lentil Soup takes 25 minutes to cook.

Chunky Vegetable-Lentil Soup makes 6 servings.

The ingredients for Chunky Vegetable-Lentil Soup are:

1 Tbsp. olive oil
1 medium onion, cut into thin rings
1 clove garlic, minced
1 cup dry green lentils, rinsed and drained
1 lb. whole small mushrooms (halve or quarter any larger mushrooms)
4 medium carrots, thinly slice (2 cups)
2 stalks celery, chopped
4 cups water
1 14-oz can vegetable broth
? tsp. salt
? tsp. ground black pepper
? of a head napa or red cabbage, sliced into stripes (2cups)

Here is how you make Chunky Vegetable-Lentil Soup:

1. In a 4 ? quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.2. Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.3. Divide among soup bowls; top with cabbage. Makes 6 (1 ? - cup) servingsNumber of Servings: 6Recipe submitted by SparkPeople user MSELAINE7610.

The nutritional information for Chunky Vegetable-Lentil Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 102.4

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 461.1 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 4.8 g
• Protein: 4.9 g

The dietary needs meet for Chunky Vegetable-Lentil Soup is Low Carb