Lentil and Vegetable Soup

This soup is a perfect blend of unsaturated fat, protein, magnesium, potassium, fiber, and iron. It is also low in sugar, calorie, oil, and cholesterol. This recipe makes 15 servings and requires 25 or less ingredients.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse lentils in cold water.

Step 2

In a large pot, bring 4 cups of water to a boil.

Step 3

Add lentils to the pot and reduce heat to low.

Step 4

Cover and simmer for 20 minutes.

Step 5

Add onion, celery, carrot, zucchini, yellow squash, bell pepper, tomato, kale, spinach, Swiss chard, beet greens, collard greens, mustard greens, turnip greens, dandelion greens, watercress, arugula, endive, radicchio, escarole, frisee, mache, sorrel, and tatsoi to the pot.

Step 6

Cover and simmer for another 20 minutes.

Step 7

Remove from heat and let cool.

Step 8

Serve hot.