GoFlabGo Autumn Lentil Soup (gluten free)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 264.7
  • Total Fat: 12.2 g
  • Cholesterol: 30.0 mg
  • Sodium: 453.6 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 10.9 g
  • Protein: 16.0 g

View full nutritional breakdown of GoFlabGo Autumn Lentil Soup (gluten free) calories by ingredient
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Introduction

My favourite Fall lentil and sweet potato soup. Gluten free and allergy friendly. My favourite Fall lentil and sweet potato soup. Gluten free and allergy friendly.
Number of Servings: 10

Ingredients

    1 tbsp Olive Oil
    2 cup (1 lb) dried lentils, rinsed
    2 medium (2-1/2" dia) Onions, raw, peeled & diced
    1 cup, chopped Carrots, raw, peeled & diced
    3 stalk, large (11"-12" long) Celery, raw, sliced
    5 Johnsonville Irish O Garlic Sausage, uncased and diced
    2 sweet potatoes, peeled, diced
    8 cup (8 fl oz) Water, tap
    1 Chicken Buillion cube
    1/3 cup Cranberries, dried, sweetened (craisins)
    2 cloves Garlic

Directions

1 Saute onions, carrots, celery and garlic in olive oil, over medium heat until softened.
2 Add sausage, and cook, browning on all sides until sausage is cooked.
3 Pour in water and scrape up brown bits from the bottom of the pan and add buillion cube.
4 Add lentils, dried cranberries and sweet potatoes. Bring to a boil, then reduce heat and cover. Cook on low for 30-40 minutes or until lentils and sweet potatoes are tender. Check the liquid level - if it gets too low, add a 1/2 cup of water.
5 Add salt and pepper to taste (optional, I didn't need any).


Serving Size: Makes 10 (2 cup) servings

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