Karen's chinese lentil soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup edamame shelled1/4 cup fat free, slow sodium Swanson chicken broth1/4 cup tofu, firm, cubed3/4 cup Homemade or Amy's light sodium lentil soup2 cups ( q can) hannaford lentil soup6 baby body choi chopped1/2 onion, small size, chopped6 small portabella mushrooms, sliced1/2 cup scallions, raw, chopped1/4 cup celery, chopped2 cups water1 tsp sesame oilPinch garlic salt and pepper
1. In frying pan, sauté tofu, 1 tsp sesame oil, set aside
2 in soup pot, sweat carrots, mushrooms, celery, and scallions, add garlic salt, pepper
3 Add Bok choi, chicken broth, 2 cups of water and the lentils soup
4. Bring to a boil, let simmer
5. Stir in tofu after vegetables are tender
Serving Size: Makes 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAYLEV.
2 in soup pot, sweat carrots, mushrooms, celery, and scallions, add garlic salt, pepper
3 Add Bok choi, chicken broth, 2 cups of water and the lentils soup
4. Bring to a boil, let simmer
5. Stir in tofu after vegetables are tender
Serving Size: Makes 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAYLEV.
Nutritional Info Amount Per Serving
- Calories: 79.7
- Total Fat: 1.8 g
- Cholesterol: 0.2 mg
- Sodium: 264.6 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.5 g
- Protein: 5.6 g
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