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Ingredients1 h 10 m servings 165 cals
Original recipe yields 4 servings (4 cups)
- Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
- Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
- Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.
Per Serving: 165 calories; 3.9 g fat; 30.5 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 163 mg sodium. Full nutrition
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