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Italian Lentil Soup
Ingredients
- 2 medium carrots, sliced (1 cup)
- 1 stalk celery, sliced (1/2 cup)
- 1 small onion, chopped (1/3 cup)
- 1 tablespoon olive oil
- 5 cups water
- 1/2 of a small head cabbage, cored and cut into 1-inch pieces (4 cups)
- 1 cup dry lentils, rinsed and drained
- 1 cup tomato puree
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon pepper
Directions
1. In a large saucepan cook carrots, celery, and onion in hot olive oil about 5 minutes or until crisp-tender. Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls. Makes 5 main-dish servings.
Nutrition Facts
(Italian Lentil Soup)
- Servings Per Recipe 5,
- cal. (kcal) 210,
- Fat, total (g) 3,
- carb. (g) 35,
- fiber (g) 15,
- pro. (g) 13,
- vit. A (IU) 3693,
- vit. C (mg) 29,
- sodium (mg) 938,
- calcium (mg) 81,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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