Ingredients
- 2 tsp Canola Oil
- 1 Onion chopped
- 3 cloves Garlic chopped
- 2 stalks Celery chopped
- 2 tsp Fresh Rosemary chopped
- 1/4 tsp Hot Pepper flakes
- 1 cup Green or Brown lentils
- 4 cups Vegetable broth low sodium
- 4 Tomatoes chopped
Instructions
- In a soup pot, heat oil over medium heat and cook onion, garlic, celery, rosemary and hot pepper flakes for 5 minutes or until softened. Stir in lentils and pour in broth. Bring to a simmer. Cover and cook for 20 minutes. Stir in tomatoes, cover and cook for about 10 minutes or until lentils are tender.
- Makes 6 servings.
Nutrition Facts
Rosemary Lentil Soup
Calories
170
% Daily Value*
Fat
2.5
g
4
%
Carbohydrates
30
g
10
%
Fibre
7
g
29
%
Sugars
7
g
8
%
Protein
8
g
16
%
Sodium
320
mg
14
%
Vitamin A
1500
IU
30
%
Vitamin C
28.9
mg
35
%
Calcium
40
mg
4
%
Iron
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot
