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Lentil and Veggie Soup--serves 6
1/2 C chopped onion, 1/2 teas minced garlic, 1 T olive oil, 2 C low sodium chicken broth, 3 C water, 1 C lentils, 1 T Worcestershire sauce, 1/2 tsp thyme, 1/4 teas black pepper, 1 bay leaf, 1 C chopped carrots, 2 C no salt added tomatoes, 10 oz chopped spinach, 1 T red wine vinegar
saute onion and garlic until tender. Add broth, water, lentils, seasoning,and Worcestershire sauce. Simmer 20 min. Add carrots, tomatoes and spinach. Simmer 20 min or until lentils are tender. Stir in vinegar.
cal 118, from fat 30 total fat 5%, sat fat 1 gr 3 %, poly fat 1 gr, mono fat 2 gr, protein 8 gr, cholesterol 0 gm-0%, sodium 125 gm-5%, potassium 601 mg 15%, carbs 17 gr-6%, fiber 25%
Vit, A 188%,vit C 27%, cal 12%, Iron 19 % serving size appox 6 1 cup servings
this is the recipe I used last night and it was yummy
Diet Calendar Entry for 03 March 2015:
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1268 kcal
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Fat: 46.16g | Prot: 75.26g | Carb: 145.54g.
Breakfast: Dannon Oikos Triple Zero Vanilla, Quaker Protein Instant Oatmeal - Cranberry Almond. Lunch: Gala Apples, Nature's Promise Lentil Vegetable Soup. Dinner: Mexican Blend Cheese, Carrots, Mashed Potato (from Fresh), Ground Beef (Cooked). Snacks/Other: Eating Right Peeled Baby-cut Carrots, Kroger Grape Tomatoes, Nature Valley Protein Chewy Bars - Peanut, Almond & Dark Chocolate. more...
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