Vegetarian

Lentil Soup with Spinach and Vinegar is for Soup.

Lentil Soup with Spinach and Vinegar takes 15 minutes to prepare.

Lentil Soup with Spinach and Vinegar takes 70 minutes to cook.

Lentil Soup with Spinach and Vinegar makes 8 servings.

The ingredients for Lentil Soup with Spinach and Vinegar are:

16 oz pkg dried lentils, rinsed
1 lg onion, diced
2 carrots, diced
3 stalks celery, diced
2 cloves garlic, minced
1 tsp oregano
1 tsp dried basil
1 lg bay leaf
32 oz organic chicken broth or vegetable broth
4 cups water
28 oz can petite diced tomatoes
1/2 tsp salt
1/2 tsp pepper
2 Tbsp cider vinegar
1/2 pkg frozen chopped spinach or 1 can no-salt added chopped spinach

Here is how you make Lentil Soup with Spinach and Vinegar:

Rinse lentils and set asideHeat 2 Tbsp olive oil in lg pot. Sautee onions, carrots and celery until tender, then add garlic. Sautee 2 minutes more. Add oregano, basil, bay leaf and stir. Add chicken or vegetable broth, water, lentils and petite diced tomatoes. Bring to boil, turn to simmer. Add salt and pepper and stir well. Simmer 1 hour, stirring occassionally until lentils are tender and the flavors have blended. Add the spinach and vinegar and simmer 10 minutes more. Keeps well, even better the 2nd day.Makes 8 - 1.5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user IMAJANE.

The nutritional information for Lentil Soup with Spinach and Vinegar is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 133.2

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 623.5 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 6.8 g
• Protein: 6.6 g

The dietary needs meet for Lentil Soup with Spinach and Vinegar is Vegetarian