Lentil Vegetable Soup specially for old age, this soup full of healthy and more delicious.we provide healthy and delicious food recipes all the time. Lets go to recipe.
Time : 1 Hour 20 Min
Serving 8
Ingredients
- 1 cup lentils rinsed and picked over for small stones
- 1/4 cup brown rice barley, farro or other whole grain
- 1 onion chopped
- 1 carrot peeled and chopped
- 2 celery stalks or 3 celery hearts chopped
- 1 teaspoon dried oregano
- 12 cups or three 32-ounce boxes low-sodium vegetable stock or chicken stock
- salt and pepper
Optional Add-In's:
- 2-3 cloves garlic minced
- 1 1/2 cups chopped tomatoes
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 sprig fresh rosemary or 1 teaspoon dried rosemary
- 1 teaspoon Herbes de Provence
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 bunch fresh spinach leaves swiss chard, kale or collard greens, cut into thin slivers
- 1/2 cup chopped fresh parsley or basil
Instructions
- Place all ingredients in a large soup pot (except any leafy green vegetables, fresh parsley, or basil). Bring to a boil, then turn heat to low, and cook, covered, for 1 hour. Season with salt and pepper.
- If you're using any of the add-ins (except for the spinach or other leafy green vegetables, fresh parsley or basil), just add them into the pot along with the other ingredients. The spinach or other leafy green vegetables, and fresh parsley/basil should be added after the soup has cooked for one hour. Just stir in the vegetables, fresh parsley/basil and cook until they are just tender (spinach takes about a minute; kale and collard greens take longer).
- This soup can easily be frozen.
Nutrition
Calories: 194 Fat: 1 Saturated fat: 0 Carbohydrates: 34 Sugar: 2 Sodium: 231 Fiber: 7 Protein: 13 Cholesterol: 0
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