Lentil Soup (from Clean Eating Mag)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups (1 lb.) dried French green lentils3 Qts (12 cups) Swanson natural goodness chick broth2 cups chopped onion1 cup chopped carrots 1 cup chopped celery1 Tbsp chopped garlic1/2 cup tomato sauce (no salt added)2 Tbsp extra virgin olive oil1 Tbsp dried oregano
Serv size is 8 oz.
Let cook longer than shown if you'd like the carrots and celery to be softer.
Rinse the lentils and pick through for any small bit of dirt or stones. Drain.
Place the lentils in a soup pot with the chicken broth and bring to a boil.Reduce the heat and simmer for 30 minutes or until the center of the lentils are no longer hard.
Add the onions, carrots, celery, garlic, tomato sauce, olive oil, oregano, and salt and pepper to taste.Continue simmering for 30 minutes, or until the lentils are tender.If using lemon juice, add just before serving. Can store covered for up to 5 days in the fridge, or freeze in an airtight container for up to 3 months.
Number of Servings: 16
Recipe submitted by SparkPeople user TOMMYBR.
Let cook longer than shown if you'd like the carrots and celery to be softer.
Rinse the lentils and pick through for any small bit of dirt or stones. Drain.
Place the lentils in a soup pot with the chicken broth and bring to a boil.Reduce the heat and simmer for 30 minutes or until the center of the lentils are no longer hard.
Add the onions, carrots, celery, garlic, tomato sauce, olive oil, oregano, and salt and pepper to taste.Continue simmering for 30 minutes, or until the lentils are tender.If using lemon juice, add just before serving. Can store covered for up to 5 days in the fridge, or freeze in an airtight container for up to 3 months.
Number of Servings: 16
Recipe submitted by SparkPeople user TOMMYBR.
Nutritional Info Amount Per Serving
- Calories: 70.9
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 440.7 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.9 g
- Protein: 5.0 g
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