Lentil Soup
Recipe: #30878
November 07, 2018
Categories: Beans, Carrot, Onions, Gluten-Free, High Fiber, Low Cholesterol, No Eggs Vegetarian, Wine, Kosher Dairy, Vegetarian Dinner, more
"I think of this as a main dish. Individual servings can be frozen for later use."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (354.3 g)
- Calories 250.7
- Total Fat - 6.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 7.9 mg
- Sodium - 1086.5 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 12.4 g
- Sugars - 5.3 g
- Protein - 14 g
- Calcium - 168.9 mg
- Iron - 3.1 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Add tomatoes, broth, and lentils.
Step 2
Bring soup to a boil, reduce heat, cover pan, and simmer about 1 hour or until lentils are tender.
Step 3
Add (optional salt), pepper, wine, and parsley and simmer soup for a few minutes.
Step 4
Serve with 1/2 ounce of cheese sprinkled on top of each portion.
Tips
No special items needed.
0 Reviews
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