Lunch

Lentil Soup with Tomato-Veggie Base is for Lunch.

Lentil Soup with Tomato-Veggie Base takes 20 minutes to prepare.

Lentil Soup with Tomato-Veggie Base takes 90 minutes to cook.

Lentil Soup with Tomato-Veggie Base makes 8 servings.

The ingredients for Lentil Soup with Tomato-Veggie Base are:

2 TBS olive oil
1 tsp minced garlic
2 large onions cubed
3 celery stalks, diced
3 carrots, diced
3-1/2 cups crushed or pureed tomatoes
1-1/2 cups green lentils, soaked, rinsed and drained
7 cups organic no salt vegetable broth
1/2 tsp each fine sea salt and ground black pepper
2 bay leaves
2 cups fresh baby spinach, trimmed

Here is how you make Lentil Soup with Tomato-Veggie Base:

In a 6-quart stock pot, gently saute chopped onions, diced carrots and celery and minced garlic in the 2 TBS olive oil, stirring often, for about 15 minutes. Add tomatoes, crushed or pureed, vegetable broth, lentils, salt, pepper and bay leaves. Stir and bring to a boil. Reduce heat, cover and simmer on low for 1-1/2 hours or until lentils and carrots are softened. Add spinach, stirring until wilted. Remove from heat and serve.Serving Size:?Makes 8 servings-2 cups each

The nutritional information for Lentil Soup with Tomato-Veggie Base is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 145.9

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 545.1 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 6.3 g
• Protein: 5.7 g

The dietary needs meet for Lentil Soup with Tomato-Veggie Base is Vegetarian