Chunky Vegetable-Lentil Soup
tablespoon olive oil
medium onion, cut into thin rings
clove garlic, minced
cup dry green (French) lentils, rinsed and drained
pound whole small mushrooms (halve or quarter any larger mushrooms)
medium carrots, thinly sliced (2 cups)
stalks celery, chopped
14 ounce can vegetable broth
teaspoon ground black pepper
of a head napa or red cabbage, sliced into strips (2 cups)
- In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.
- Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.
- Divide among soup bowls; top with cabbage. Makes 6 (1-1/2-cup) servings.
Nutrition Facts(Chunky Vegetable-Lentil Soup)
- Per serving:
- 185 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 0 mg chol.,
- 408 mg sodium,
- 30 g carb.,
- 13 g fiber,
- 6 g sugar,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet