Lentil and Salmon Soup

Name: Lentil and Salmon Soup Recipe
Cook time: 60 min
Total time: 60 min
Yield: 18
Ingredients: Kitchen Basic vegetable stock - 32 oz; Swanson Chicken Broth 99% fat free - 32 oz; Garlic 2 cloves; Chicken bouillon 3 tsp; 1 lb carrots cut into bit sized pieces; 1 bundle of celery; 2 medium yellow onions; 2 bags lentils (16 oz each); Extra water; 2 heads of cauliflower break florets in small pieces; 2 large fillets of salmon precooked (about 12 oz each)

Minutes to Cook: 60

Number of Servings: 18

Ingredients

Kitchen Basic vegetable stock - 32 ozSwanson Chicken Broth, 99% fat free - 32 ozGarlic, 2 clovesChicken bouillon, 3 tsp1 lb carrots, cut into bit sized pieces1 bundle of celery2 medium yellow onions2 bags lentils (16 oz each)Extra water2 heads of cauliflower, break florets in small pieces2 large fillets of salmon, precooked (about 12 oz each)

Directions

Place stock, broth, garlic, and chicken bouillon in LARGE pot. Add vegetables and lentils in the order listed, delaying mainly the cauliflower so it won't become too soft. Cook about 1 hour. Add water as lentils adsorb it. Add salmon toward the end.

Serving Size: Makes about 18 2 cup servings

Number of Servings: 18

Recipe submitted by SparkPeople user PSALM635.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 215.9
Total Fat: 3.9 g
Cholesterol: 53.9 mg
Sodium: 426.8 mg
Total Carbs: 17.7 g
Dietary Fiber: 6.6 g
Protein: 26.4 g

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