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Recipe by Health July 2010

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Credit: Jim Bathie

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes.

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  • Add the water and lentils. Simmer, partially covered, 15 minutes.

  • With a hand blender or potato masher, puree soup until semi-smooth and thick.

  • Drizzle with lemon juice; serve with toasted pita triangles.

Source

The CarbLovers Diet

Nutrition Facts

370 calories; fat 6g; saturated fat 0.5g; mono fat 2.5g; poly fat 1.5g; protein 19g; carbohydrates 65g; fiber 21g; cholesterol 0mg; sodium 680mg.
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