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Chunky Vegetable-Lentil Soup
Ingredients
- 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 canvegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 of a headnapa 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,
- cal. (kcal) 185,
- Fat, total (g) 3,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 30,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 13,
- sugar (g) 6,
- pro. (g) 12,
- vit. A (IU) 69,
- vit. 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 (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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