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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 179.4
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 596.0 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 10.5 g
  • Protein: 10.1 g

View full nutritional breakdown of Lentils Veggie Soup calories by ingredient
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Lentils Veggie Soup

Submitted by: CHANNEL1988

Introduction

This a protein rich soup for vegetarians or vegans. It's very delicious low in calories and good to eat as much as you want. This is a really good preprepared kind of food. Cook it in the morning for lunch or for tomorrow's lunch if you wish.

Two servings not one, cals for 2 servings is about 400. This recipe is just for this soup which I drink a lot.
This a protein rich soup for vegetarians or vegans. It's very delicious low in calories and good to eat as much as you want. This is a really good preprepared kind of food. Cook it in the morning for lunch or for tomorrow's lunch if you wish.

Two servings not one, cals for 2 servings is about 400. This recipe is just for this soup which I drink a lot.

Number of Servings: 2

Ingredients

    * Pardina lentils ORGANIC, .5 cup
    * *Extra Light Olive Oil, .5 tbsp
    * Carrots, raw, .5 cup, chopped
    * Red Ripe Tomatoes, .5 cup cherry tomatoes
    * Green Beans (snap), 1 cup
    Vegetable Broth, 1.5 cup
    Water, 3.5 cup (8 fl oz)

Directions

Pour 3.5 of water in a pot and put your lentils in, cooking it for 45 mins. Put water as needed do not allow to fry. If after 45 mins, Put all of your vegetable broth into the pot, and another cup of water. Put the other chopped ingredients along with the olive oil, stir and allow to boil. After 15 mins turn the stove down to low and allow to simmer for another 10 mins or until creamy.

If at the end of the cook time you feel there is too much water please allow to simmer some more.

Number of Servings: 2

Recipe submitted by SparkPeople user CHANNEL1988.






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