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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 205.7
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 538.1 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 9.1 g
  • Protein: 12.9 g

View full nutritional breakdown of Red Lentil and Vegetable Soup calories by ingredient
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Red Lentil and Vegetable Soup

Submitted by: SKYHI55


Number of Servings: 6

Ingredients

    1 tbsp olive oil
    4 med. carrots
    1 small onion
    1tsp ground cumin
    1 can of unico diced tomatoes (28 oz)
    1 box of Campbells Ready to use 25% less salt Chicken Broth(900mls)
    1 cup of dried red lentils(rinised)
    1/4 tsp salt
    1/4 ground pepper
    1 bag baby spinach(5oz.)

Directions

Directions
1.In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
2.Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups


Number of Servings: 6

Recipe submitted by SparkPeople user SKYHI55.






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