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Ingredients
- 1 med onion, minced
- 3 stalk celery, sliced
- 2 med carrots, thinly sliced
- 2 Tbsp. extra virgin olive oil
- 1 c. dry lentils, rinsed
- 4 c. water
- 1 Tbsp. chopped fresh rosemary Or possibly 1 teaspoon dry
- 1 x bay leaf
- 1 tsp red wine vinegar Salt, to taste freshly grnd black pepper to taste
Directions
- 4 SERVINGS DAIRY-FREE(r)
- You can make this healthful soup even if your refrigerator is nearly empty; it requires little in the way of fresh produce.
- In large pot, heat oil over medium heat. Add in onion, celery and carrots and cook, stirring often, till beginning to soften, about 5 min.
- Add in remaining ingredients (except salt and pepper) and bring to a boil.
- Reduce heat to low, cover and simmer till lentils are tender, 25 min.
- Throw away bay leaf. Season with salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1488g | |
| Calories 1041 | |
| Calories from Fat 269 | 26% |
| Total Fat 30.41g | 38% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 217mg | 9% |
| Potassium 2656mg | 76% |
| Total Carbs 143.29g | 38% |
| Dietary Fiber 67.4g | 225% |
| Sugars 15.2g | 10% |
| Protein 52.84g | 85% |
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