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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 192.3
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 197.0 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 9.5 g
  • Protein: 6.0 g

View full nutritional breakdown of Pea and Lentil Soup calories by ingredient
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Pea and Lentil Soup

Submitted by: SLOLOSER

Introduction

This is a good soup. You can vary the legumes used. It will change the nutrition slightly, but it is good with small red kidney beans or practically any combo of small beans. Pick your favorites or mix a half dozen different kinds. This is a good soup. You can vary the legumes used. It will change the nutrition slightly, but it is good with small red kidney beans or practically any combo of small beans. Pick your favorites or mix a half dozen different kinds.
Number of Servings: 6

Ingredients

    2 Tbs. olive oil
    1 c. chopped onion
    1 clove garlic, finely chopped
    1/2 c. sliced celery
    1/2 c. split peas (green and/or yellow)
    1/4 c. dry red lentils
    1/4 c. dry brown lentils
    6 c. water
    1 28 oz. can diced tomatoes
    1 tsp. basil
    parmesan cheese for garnish

Directions

1. In a large pot over medium heat, sauté oil, onion, garlic, and celery for about 5 minutes until the onions and celery are translucent.
2. Add peas, lentils, tomatoes, water, and basil. Increase the heat to high and bring to a boil.
3. Reduce heat to medium low. Cover pot and simmer 1 1/2 - 2 hours. Stir once in awhile.
4. Ladle into bowls.
5. Sprinkle with Parmesan cheese.

Fills 6 large soup bowls. (1 1/c cups per serving)

Parmesan cheese not included in the nutritional info.

Number of Servings: 6

Recipe submitted by SparkPeople user SLOLOSER.






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