Vegetarian

Vegetarian Lentil Soup W/Eggplant and Zucchini takes 15 minutes to prepare.

Vegetarian Lentil Soup W/Eggplant and Zucchini takes 30 minutes to cook.

Vegetarian Lentil Soup W/Eggplant and Zucchini makes 8 servings.

The ingredients for Vegetarian Lentil Soup W/Eggplant and Zucchini are:

Olive Oil Spray
Garlic, 1 clove, minced
Onions, raw, 1 cup, chopped
Raw baby carrots, 2 oz chopped
Celery, raw, .50 cup, diced
Eggplant, fresh, 1.5 cup, cubes
Zucchini, .50 cup, cubes
Kitchen Basic Vegetable Stock, 4 cup (1 full carton)
Lentils, dry, 1 cup (rinsed)
MORTON Sea Salt, Fine Salt, .50 tsp
Onion Powder, 1 tsp
Garlic Powder, 1 tsp
Paprika, 1 tsp
Black Pepper, .50 tsp

Here is how you make Vegetarian Lentil Soup W/Eggplant and Zucchini:

Heat a large pot on medium/high heat, spray with olive oil spray. Saute carrots for 2 minutes, if needed spray pot once more. Add garlic, onions, and celery, saute all for another 2 minutes. Add eggplant & zucchini, saute another minute. Stir in vegetable stock, lentils, and spices, bring to boil. Turn heat down to low, stir, cover and simmer for 30 minutes. Stir every 15 minutes, check lentils tenderness after 30 minutes. Enjoy! Makes 8, 1 Cup ServingsNumber of Servings: 8Recipe submitted by SparkPeople user JAN11661.

The nutritional information for Vegetarian Lentil Soup W/Eggplant and Zucchini is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 69.2

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 150.6 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 6.7 g
• Protein: 5.6 g

The dietary needs meet for Vegetarian Lentil Soup W/Eggplant and Zucchini is Vegetarian