Cooke Tavern Autumn Harvest Pumpkin Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 box of Pacific Low Sodium Vegetable stock1 14.5 oz can of light College Inn Chicken broth2 cups of tap water1/3 cup of red wine3/4 teaspoon of salt1 cup of plain pumpkin2 carrots, peeled and sliced1 package of Cookes tavern Autumn Harvest Pumpkin Lentil soup mix
Rinse the lentils and then add them to the stock, broth, water, and seasoning packet. Add sliced carrots. Bring to a full boil and then turn the heat down to a simmer. Cover and simmer for 1 hour.
Add the wine, the pumpkin, and salt and simmer for an additional 30 minutes.
Serving Size: Makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LIVEDAILY.
Add the wine, the pumpkin, and salt and simmer for an additional 30 minutes.
Serving Size: Makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LIVEDAILY.
Nutritional Info Amount Per Serving
- Calories: 135.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 340.5 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 8.2 g
- Protein: 7.6 g
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