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Low Sodium Lentil Soup with Spinach
This soup will warm you from the inside out, and stick to your ribs! Made with common vegetables you probably already have and cooks in 30 minutes, this is the easiest vegetable lentil soup ever!
Course
Soup
Cuisine
American
Diet
Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
198
kcal
Author
Laura Yautz
Ingredients
3
cups
Homemade Vegetable Broth
2
cups
Water
1
can
(14 oz) Diced Tomatoes; no added salt or low sodium
1
cup
dry Green/Brown Lentils
1
large Carrot,
chopped
2
Celery Stalks,
chopped
½
medium Onion,
chopped
1
teaspoon
Italian Seasoning
1
teaspoon
Crushed Red Pepper Flakes
(optional)
1
large handful Fresh Spinach
Instructions
Add all ingredients, except spinach, to a large pot, and bring to a boil over high heat.
Reduce heat to medium-low, and simmer for at least 30 minutes, stirring occasionally, until lentils are tender.
Turn off the heat, and add spinach. Stir until the spinach is wilted.
Salt and pepper to taste. Serve hot with crusty bread.
Nutrition
Calories:
198
kcal
|
Carbohydrates:
36.6
g
|
Protein:
13
g
|
Fat:
0.8
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
52.3
mg
|
Potassium:
624.2
mg
|
Fiber:
7.6
g
|
Sugar:
4.1
g
|
Vitamin A:
218.9
IU
|
Vitamin C:
13.5
mg
|
Calcium:
67.1
mg
|
Iron:
4
mg