• Vegan Recipe: Lentil Soup (Low Fat)

    Date: 2009.03.02 | Category: Recipes, Vegan/Lenten | Tags:

    Now that Lent is upon us, I am going to be posting several vegan recipes over the course of the next month or so.  Orthodox Christians fast from meat and dairy during Lent (don’t worry, they preggo one and the kids do not participate!). It is a wonderful time to focus on prayer. And what could be more appropriate for Lent than Lentil Soup- like my play on words?  This is a nice, easy and cheap dinner for any night of the week.  Enjoy!

    Check out Monica’s Bean Soup Party!

    LENTIL SOUP (Low Fat)


    Servings:10. Per Serving (1 Cup): 122 Calories, 2g Fat, 22g Carbohydrates, 8.50g Protein, 10.50g Fiber, 3.25g Sugar.

    • 1 Tablespoon Extra Virgin Olive Oil
    • 1/2 Cup Chopped Onions
    • 1 Cup Chopped Celery
    • 1 Cup Thinly Sliced Carrots
    • 1 1/4 Cups Dried Lentils
    • 5 Cups Water
    • 1/2 Teaspoon Cumin
    • 1/2 Teaspoon Garlic Powder
    • 1/2 Teaspoon Onion Powder
    • 1/2 Teaspoon Coriander
    • 1 Teaspoon Sugar
    • 1 Teaspoon Salt
    • 1 Bay Leaf
    • 1/4 to 1 Teaspoon Red Pepper Flakes
    • 1/2 Teaspoon Lemon Pepper Seasoning
    • 1 14oz. Can Chopped Tomatoes, Undrained
    • 1 Cup Frozen Spinach

    In a large pot add the olive oil and onions and saute onions on medium heat until onions are transparent. Then add celery and carrots saute 5 minutes more stirring frequently. A note before you add the lentils, always make sure you rinse and sift through the lentils for small rocks before adding them to any dish. Add water, cumin, garlic and onion powder, coriander, sugar, salt, bay leaf, pepper flakes, lemon pepper and dried lentils. Cover, cook lentils and carrots for about 30 minutes, until almost done. Add tomatoes and spinach and cook 10 minutes longer, uncovered.

    You can find a link to my recipe HERE at tipnut.com.