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Vegetable Lentil Soup

Makes 6 servings


1 Tbs. extra virgin olive oil

1 medium onion, diced

4 carrots, peeled and diced

4 celery stalks, thinly sliced

3 garlic cloves, minced and pressed

1 tsp seasoned salt

2 tsp dried thyme

1 ½ tsp cumin

1 tsp black pepper

1 tsp dried basil

1 ½ tsp curry powder, optional for flavor

6 cups low-sodium vegetable broth

1 ½ cups brown lentils, rinsed in cold water and drained

6 oz. baby spinach


  • Heat oil in large Dutch oven (or stockpot) over medium-high heat. Add the diced onion, carrots, and celery. Sauté for 10 minutes.
  • Add garlic cloves and sauté 1 additional minute.
  • Add broth and lentils. Bring mixture to a boil.
  • Partially cover, reduce heat and simmer for 25 minutes.
  • Add seasoned salt, thyme, cumin, pepper, basil, and spinach and cook for 15 minutes.

Nutrition analysis per serving: 262 calories, 4 grams fat, 18 grams protein, 40 grams carbs, 8 grams fiber, 532 mg sodium.

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