Lentil Soup

recipe

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 197
Caloriesfromfat 3 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 14.5 g
Carbohydrate 35.3 g
Fiber 7.2 g
Cholesterol 0.0 mg
Iron 4.9 mg
Sodium 627 mg
Calcium 53 mg

Ingredients

1 1/2 cups dried lentils
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped parsnip
2 tablespoons low-sodium soy sauce
2 teaspoons dried oregano
1/2 teaspoon salt

Preparation

Combine broth and dried lentils in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add chopped onion and next 6 ingredients (onion through salt); cover and simmer 15 minutes.

Note:

November 1997
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