Lentil Soup (from Clean Eating Mag)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Lentil Soup (from Clean Eating Mag) calories by ingredient
Introduction
The recipe from clean eating called out generic chicken broth. I used the one in this recipe. The difference makes this even better!I also did not add any additional salt/pepper. The CE recipe called for 1/4 cup fresh lemon juice. I did not add to mine. The recipe from clean eating called out generic chicken broth. I used the one in this recipe. The difference makes this even better!
I also did not add any additional salt/pepper. The CE recipe called for 1/4 cup fresh lemon juice. I did not add to mine.
Number of Servings: 16
Ingredients
-
2 cups (1 lb.) dried French green lentils
3 Qts (12 cups) Swanson natural goodness chick broth
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
1 Tbsp chopped garlic
1/2 cup tomato sauce (no salt added)
2 Tbsp extra virgin olive oil
1 Tbsp dried oregano
Directions
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.