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LENTILS - Chunky Vegetable-Lentil Soup
Nb persons: 0
Yield: 9 cups
Preparation time:
Total time:
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Makes: 6 servings Serving size: 1 1/2cup | |
1 tablespoon | olive oil |
1 medium | onion, cut into thin rings |
1 clove | garlic, minced |
1 cup | dry green, (French) lentils, rinsed and drained |
1 pound | whole small mushrooms,, (halve or quarter any larger mushrooms) |
4 medium | carrots, thinly sliced,, (2 cups) |
2 stalks | celery, chopped |
4 cups | water |
1 14 ounce can | vegetable broth |
1/4 teaspoon | salt |
1/4 teaspoon | ground black pepper |
1/4 of a head napa or red cabbage, sliced into strips (2 cups)
directions
1. In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.
2. Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.
3. Divide among soup bowls; top with cabbage. Makes 6 (1-1/2-cup) servings.
nutrition facts (Chunky Vegetable-Lentil Soup)
Servings Per Recipe 6, Calories 185, Protein (gm) 12, Carbohydrate (gm) 30, Fat, total (gm) 3, Monosaturated fat (gm) 2, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 13, Sugar, total (gm) 6, Vitamin A (IU) 69, Vitamin C (mg) 14, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 202, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 408, Potassium (mg) 803, Calcium (DV %) 71, Iron (DV %) 3, Percent Daily Values are based on a 2,000 calorie diet
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