Added to shopping list. Go to shopping list.
Ingredients1 h servings 237 cals
Original recipe yields 8 servings
- Combine onion, carrots, celery, and garlic in a stockpot; add enough water to cover vegetables. Bring mixture to a boil; add oil, bay leaves, salt, and pepper. Reduce heat and simmer vegetables until slightly tender, about 15 minutes.
- Stir lentils into soup; simmer until lentils are tender, 30 to 45 minutes. Stir in vinegar. Cool soup slightly before serving.
Per Serving: 237 calories; 1.4 g fat; 41.3 g carbohydrates; 15.4 g protein; 0 mg cholesterol; 55 mg sodium. Full nutrition
ReviewsRead all reviews 1