Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 265.1
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,330.4 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 9.6 g
- Protein: 10.1 g
View full nutritional breakdown of Healthy Cooking Italian Lentil Soup calories by ingredient
Healthy Cooking Italian Lentil Soup
Submitted by: KDKOSMOIntroduction
I got this recipe from Healthy Cooking magazine. I modified a couple things (noted in the ingredients list) and included only the ingredients I actually used in calculating this recipe. Also, I made this into four servings, the magazine makes it into six servings. I wanted the soup to stand alone as a full meal. VERY GOOD vegetarian soup...even us carnivores won't miss the meat here... I got this recipe from Healthy Cooking magazine. I modified a couple things (noted in the ingredients list) and included only the ingredients I actually used in calculating this recipe. Also, I made this into four servings, the magazine makes it into six servings. I wanted the soup to stand alone as a full meal. VERY GOOD vegetarian soup...even us carnivores won't miss the meat here...Number of Servings: 4
Ingredients
-
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon Olive Oil (used cooking spray instead)
3-1/4 cups water
1 can (14-1/2 ounces) vegetable broth
1 cup dried lentils, rinsed
1 medium carrot, shredded
1 small green pepper, finely chopped (I subbed celery)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes, optional
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (6 ounces) tomato paste (didn't have, added flour to excess tomato juice from quart of homemade canned tomatoes)
1 tablespoon lemon juice
2 cups cooked brown rice
Directions
Start cooking rice according to package directions. Then...
In a Dutch oven, saute onion and garlic in oil until tender. Add the water, broth, lentils, carrot, green pepper (I used celery), oregano, basil and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
Stir in the tomatoes, tomato paste (I omitted and used flour instead) and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender.
Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KDKOSMO.
In a Dutch oven, saute onion and garlic in oil until tender. Add the water, broth, lentils, carrot, green pepper (I used celery), oregano, basil and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
Stir in the tomatoes, tomato paste (I omitted and used flour instead) and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender.
Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KDKOSMO.
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