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Ingredients
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2 ½ quarts water
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1 pound dried brown lentils
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1 cup baby spinach, or to taste
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½ cup diced onion
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½ cup diced celery
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½ cup diced carrots
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3 cloves garlic, minced
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2 teaspoons salt
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1 teaspoon onion powder
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¼ teaspoon ground black pepper
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3 dashes liquid aminos (such as Bragg®)
Directions
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Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.
Cook's Notes:
Make it even easier by using a 12-ounce package of frozen mirepoix (blend of onions, celery, and carrots) instead of spending time dicing them.
Substitute soy sauce for liquid aminos, if desired.
Nutrition Facts (per serving)
212 | Calories |
1g | Fat |
37g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 212 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 626mg | 27% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 18g | 64% |
Total Sugars 2g | |
Protein 15g | 30% |
Vitamin C 5mg | 6% |
Calcium 56mg | 4% |
Iron 5mg | 25% |
Potassium 634mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.