Servings: 8 | Preparation Time: 20 minutes | Cooking Time: 30 minutes
• 1 tbsp (15 mL) vegetable oil
• 1 onion, chopped
• 1 cup (250 mL) each carrot, celery and sweet red pepper, finely chopped
• 2 tbsp (25 mL) Italian seasoning blend
• 3 cloves garlic, minced
• 1 bay leaf
• 1 can (28 oz/796 mL) no-salt added diced tomatoes
• 1 can (10 oz/284 mL) Money’s Sliced Mushrooms
• 4 cups (1 L) each sodium-reduced vegetable or chicken
• stock and water
• 4 cups (1 L) Catelli® Healthy Harvest® Yolk Free Whole Wheat Noodles, broad (about ½ package)
• ½ cup (125 mL) dried red lentils, rinsed
• 4 cups (1 L) baby spinach
• 2 tbsp (25 mL) balsamic vinegar
Heat the oil in a Dutch oven set over medium heat; cook onion, carrots, celery, red pepper and Italian seasoning, stirring often, for 10 minutes or until vegetables are softened but not browned. Add the garlic and bay leaf; Cook for 1 minute or until fragrant. Add the tomatoes, mushrooms, vegetable stock and water; bring to a boil.
Stir in the noodles and lentils. Simmer for 15 minutes or until noodles and lentils are tender; discard bay leaf. Add the spinach; cook, stirring, just until wilted. Stir in the balsamic vinegar. Serve immediately.
Tip: The lentils and noodles provide a complete protein source; however, meat-eaters can make a more filling soup by adding 2 cups (500 mL) leftover Butterball Turkey, chopped cooked breast.
Nutrition Facts per serving:
Calories: 198 calories
Fat: 3 g
Saturated: 0.5 g
Cholesterol: 9 mg
Sodium: 356 mg
Potassium: 271 mg
Carbohydrates: 34 g
Fibre: 7 g
Protein: 10 g
