Lentil and veggie soup with pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 149.9
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 188.6 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 5.9 g

View full nutritional breakdown of Lentil and veggie soup with pasta calories by ingredient
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Number of Servings: 4


    1 cup chopped carrot
    1/2 cup chopped celery
    1/2 cup chopped onions
    1 TB chopped garlic
    olive oil
    1/2 cup lentils
    1 can diced tomatoes, no salt added (14 oz)
    2 Sodium free/fat free chicken bouillion packets
    3 cups water
    1/2 cup small pasta (orzo, ditalini, alphabets)


Sautee onion, celery, carrot and garlic in olive oil until translucent. Next, add the lentils, and stir to coat. Add tomatoes, and stir. Sprinkle bouillion over top and add water. Make sure to stir well. Bring to a boil, reduce heat, and cover. Simmer for 30 minutes. Bring back to a boil and add pasta. Simmer for an additional 10 minutes.
This will be a very thick soup. Add more water to thin it out.
If you prefer, sprinkle some grated parmesan chees on top before serving. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user MEL122769.

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