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Lentil Soup

Lentil Soup

Cooking Light NOVEMBER 1997

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

Ingredients

  • 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.

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 3%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 14.5g
  • Carbohydrate: 35.3g
  • Fiber: 7.2g
  • Cholesterol: 0.0mg
  • Iron: 4.9mg
  • Sodium: 627mg
  • Calcium: 53mg
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Lentil Soup Recipe

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