Lentil and Salmon Soup

Lentil and Salmon Soup
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Nutritional Info
  • Servings Per Recipe: 18
  • 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

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


Introduction

This is a bulk recipe I used to freeze for lunches This is a bulk recipe I used to freeze for lunches
Number of Servings: 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)

Tips

This will likely need two large pots to contain it! I froze it into disposable coffee cups with lids to take to work for a flavorful, yet light lunch!


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.