Soup

Lentil soup with fresh rosemary is for Soup.

Lentil soup with fresh rosemary takes several minutes to prepare.

Lentil soup with fresh rosemary takes several minutes to cook.

Lentil soup with fresh rosemary makes 4 servings.

The ingredients for Lentil soup with fresh rosemary are:

1 medium onion, chopped
3 stalks celery, sliced
2 medium carrots, thinly sliced
2 Tbs. olive oil
1 cup dried lentils, rinsed
4 cups water
1 Tbs. minced fresh rosemary or 1 tsp. dried
1 bay leaf
1 tsp. red wine vinegar
Salt and freshly ground black pepper to taste

Here is how you make Lentil soup with fresh rosemary:

In large pot, heat oil over medium heat. Add onion, celery and carrots and cook, stirring often, until beginning to soften, about 5 minutes.Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer until lentils are tender, 25 minutes. Discard bay leaf. Season with salt and pepper.December 1998Serving Size: 1 cupNumber of Servings: 4Recipe submitted by SparkPeople user KAYEMBEE67.

The nutritional information for Lentil soup with fresh rosemary is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 145.9

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 49.1 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 5.9 g
• Protein: 5.3 g

The dietary needs meet for Lentil soup with fresh rosemary is Vegan