Lentil Soup

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Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 84.3

Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 183.7 mg
Total Carbs: 18.3 g
Dietary Fiber: 4.2 g
Protein: 3.0 g

View full nutritional breakdown of Lentil Soup calories by ingredient

Introduction

Lentil and Vegetable Soup Lentil and Vegetable Soup

Number of Servings: 20

Ingredients

5 medium Carrots, raw

3 medium (2-1/4" to 3-1/4" dia.) Potato, raw

3 parsnip (9" long) Parsnips

1 medium Rutabagas

2 ear, medium (6-3/4" to 7-1/2" Yellow Sweet Corn, Frozen

20 beans (4" long) Green Beans (snap)

1 large Onions, raw

1 leek Leeks

1 cup Red Pack Whole Peeled Plum Tomatoes

1 cup Lentils

4 tbsp Better than Boullion Vegetable Base (by APPIFANIE)

0.5 cup Parsley

Directions

Chop all vegetables, add to pot of water, bring to boil. Add vegetable base and adobo seasoning. simmer for 2-3 hours.

Serving Size: Makes about 20 1-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user A08281.