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Add a photoServings: 12
Ingredients
- 12 ounce Lentils Golden brown
- 8 c. Fatfree Vegetarian Broth Imitation Beef
- 16 ounce Tomatoes, Canned Minced With Liquid
- 2 Tbsp. Parsley Minced
- 1 lrg Onion Diced
- 1 x Bay Leaf
- 2 x Garlic Cloves Crushed
- 2 med Carrots Thinly Sliced
- 4 med Red Potatoes Cube With Skins On Salt And Pepper To Taste
Directions
- In a large soup pot, combine lentils with beef broth, tomatoes, parsley, onion, bay leaf and garlic. Bring to a boil, reduce heat, cover and simmerfor 1 hr till lentils are tender. Add in carrots and potato and more water asnecessary to maintain the same level of liquid.
- Cook for an additional 30 min, stirring occasionally till potatoes aretender. Salt and pepper to taste. Remove bay leaf before serving.
- To Serve: Ladle into serving bowls. Top each bowl wit hchopped tomato and a large sprig of parsley.
- This was really, really good.
- According to original recipe:NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 12 servings | |
| Calories 166 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Potassium 717mg | 20% |
| Total Carbs 32.18g | 9% |
| Dietary Fiber 10.8g | 36% |
| Sugars 3.1g | 2% |
| Protein 9.23g | 15% |
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