Lentil-Vegetable Soup
You can never have too many main course recipes, so give Lentil-Vegetable Soup a try. This recipe serves 6. One portion of this dish contains around 15g of protein, 8g of fat, and a total of 233 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It is a good option if you're following a gluten free diet. Head to the store and pick up water, spinach, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Heat the olive oil in a large Dutch oven or stockpot over medium-high heat.
Add the diced onion, celery, carrot, and bay leaves; saute for 10 minutes.
Add the tomato paste, salt, and minced garlic; saut 1 minute.
Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls; top with cheese.