4
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Ingredients
3 cups cooked green or brown lentils, divided (see note)
1/2 onion, diced
1 leek, root and top inch cut off, rinsed well, chopped
4 medium carrots, chopped
4 stalks celery, chopped
4 cloves garlic, chopped
2 cups chopped mushrooms
1 cup chopped tomatoes
3 cups no-salt-added or low sodium vegetable broth or water, divided
2 bay leaves
1/4 cup walnuts
1/4 cup no-salt-added, unsulfured sun-dried tomatoes
Instructions:
Heat a soup pot over medium heat. When pot is hot, add 2-3 tablespoons water and the onion, leek, carrots, celery and garlic. Cover pot and cook until vegetables are tender, stirring frequently and adding additional water if needed. Add mushrooms and cook until they release water. Add the chopped tomatoes, 2 cups of the cooked lentils, 2 cups of the vegetable broth and the bay leaves and bring to a simmer.
Meanwhile, blend the remaining 1cup of cooked lentils, the remaining cup of vegetable broth, the walnuts, nutritional yeast and sun-dried tomatoes until smooth. Add blended mixture to soup pot.
Continue cooking soup at a low simmer for 10 minutes. Remove bay leaves. Stir in vinegar.
Additional vegetable broth or water can be added for a thinner soup.
Note: To cook lentils, rinse 1 1/4 cups lentils and place in a pot with 2 1/2 cups of water. Bring to a boil, reduce heat to low, cover and simmer until soft but not mushy, about 20 minutes. Strain any excess liquid.
My Notes:
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Per Serving:
Calories 337
Protein 22 g
Carbohydrates 53 g
Sugars 11 g
Total Fat 5.6 g
Saturated Fat 0.6 g
Cholesterol 0 mg
Sodium 204 mg
Fiber 18 g
Beta-Carotene 5586 ug
Vitamin C 28 mg
Calcium 128 mg
Iron 7.5 mg
Folate 334 ug
Magnesium 109 mg
Potassium 1307 mg
Zinc 4.3 mg
Selenium 9.2 ug
