Servings: 8
Ingredients
- 2 c. lentils
- 1 x 28 ounce can crushed tomato
- 2 lrg plum tomato, minced
- 1 sm onion, minced
- 2 clv garlic, minced
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp dry sage
- 1/2 tsp dry oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 x bay leaf
- 1/2 c. minced fresh parsley
- 6 c. low-sodium or possibly low-fat vegetable stock
- 1/4 c. grated parmesan cheese
Directions
- In a large soup pot, combine the lentils, crushed tomatoes, plum tomato, onion, garlic, mustard, Worcestershire sauce, sage, oregano, salt, pepper, bay leaf, half of the parsley and the stock. Bring to a boil. Reduce heat and simmer for 25 min.
- Throw away the bay leaf.
- Using a hand blender, puree the soup till it is creamy. Serve immediately, garnished with the remaining parsley and the Parmesan cheese.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 349g | |
Recipe makes 8 servings | |
Calories 237 | |
Calories from Fat 17 | 7% |
Total Fat 1.94g | 2% |
Saturated Fat 0.69g | 3% |
Trans Fat 0.0g | |
Cholesterol 3mg | 1% |
Sodium 1104mg | 46% |
Potassium 827mg | 24% |
Total Carbs 41.08g | 11% |
Dietary Fiber 17.2g | 57% |
Sugars 3.12g | 2% |
Protein 15.75g | 25% |
Advertisement
Advertisement