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Vegetable Soup with Lentils
2 tablespoons oil
1 large Our World Organics Yellow Onion, diced (about 1½ cups)
2 cloves garlic, minced (about 2 teaspoons)
3 to 4 Our World Organics Carrots, peeled & sliced (about 2 cups)
2 cups sliced organic mushrooms
1 cup diced organic celery
¼ cup organic tomato paste
1 cup organic lentils, rinsed
1 cup unpeeled, ½-inch diced Our World Organics Russet Potatoes
¼ cup chopped parsley
1 teaspoon salt
1 teaspoon thyme
2 bay leaves
4 cups vegetable broth
4 cups water
3 cups Our World Organics Baby Spinach, torn into 1-inch pieces
Shredded Parmesan cheese
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Directions:
1. Sauté onions, garlic, carrots, mushrooms, and celery in oil for 2 minutes. Stir in tomato paste and continue to heat, stirring occasionally for 3 to 5 minutes or until onions are tender and tomato paste just begins to brown.
2. Add lentils, potatoes, herbs, vegetable broth, and water. Bring to a boil; reduce heat and simmer for 30 minutes or until lentils are tender.
3. Stir in spinach and continue cooking until spinach is wilted. Serve topped with shredded parmesan. Refrigerate any leftovers.
Yield:
5 (2-cup) servings
Each serving provides 2 cups of fruits & vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
258 (22% calories from fat)
Fat:
6 g
Saturated Fat:
1 g
Trans Fat:
0 g
Cholesterol:
0 mg
Total Carbohydrate:
41 g
Dietary Fiber:
10 g
Protein:
13 g
Sodium:
537 mg
% Daily Value: Vitamin A 188%, Vitamin C 39%, Calcium 10%, Iron 32%
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