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Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups soup and 1 biscuit).
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until lentils are tender. Stir in salt. Transfer 2 cups lentil mixture to container of an electric blender; cover and process until pureed. Stir pureed mixture into remaining lentil mixture.

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  • To serve, ladle soup into individual bowls and top each serving with a Cheese Biscuit.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

465 calories; calories from fat 10%; fat 5g; saturated fat 1.5g; mono fat 1g; poly fat 1.7g; protein 29.8g; carbohydrates 77.5g; cholesterol 5mg; sodium 493mg.
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