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Italian Lentil Soup

Makes: 5 servings
Cook 50 mins
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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