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Popular in Food

Lentil Soup

This robust low-fat soup is protein-packed and a great choice when you're short on time.

5.0 by 2 people
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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 30 mins

Lentil Soup



  1. Rinse and drain lentils. In a large saucepan or Dutch oven combine lentils, water, green sweet pepper, carrot, onion, bouillon granules, sage, ground red pepper, and garlic. Bring to boiling. Reduce heat and simmer, covered, about 30 minutes or until vegetables and lentils are tender. Stir in sausage and heat through. If desired, garnish each serving with parsley. Makes 4 servings.

From the Test Kitchen

Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.

Nutrition Facts (Lentil Soup)

    Per serving:
  • 285 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 36 mg chol.,
  • 945 mg sodium,
  • 38 g carb.,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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