Lentil Vegetable Soup Recipe

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Servings: 1

Ingredients

Cost per recipe $3.72 view details
  • 2 c. Dry lentils, picked over And rinsed
  • 1 lrg Onion, minced finely or possibly Pureed
  • 6 stalk celery, minced Finely or possibly pureed
  • 3 x Carrots, diced
  • 1 can (1*lb) stewed tomatoes
  • 1 Tbsp. Mixed herbs (parsley, Oregano, rosemary, etc.)
  • 1 tsp Garlic pwdr Grnd pepper to taste Few sun dry tomatoes, Chopped
  • 1 pkt Onion soup mix (optional, I Had about 2*c. prepared Soup To use up so I put it in the Soup) Water
  • 8 ounce Fresh or possibly frzn large-cut Spinach Warm sauce (optional)

Directions

  1. Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic pwdr, pepper, sun dry tomatoes and soup fold in a large soup pot or possibly dutch oven
  2. (about 8 c.). Cover with water and simmer for 1 hour till lentils are tender. Add in spinach and warm sauce and cook for another 10 min or possibly till spinach wilts.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 919g
Calories 1644  
Calories from Fat 146 9%
Total Fat 16.52g 21%
Saturated Fat 8.12g 32%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 997mg 42%
Potassium 5029mg 144%
Total Carbs 272.19g 73%
Dietary Fiber 128.2g 427%
Sugars 26.19g 17%
Protein 104.7g 168%
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