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Chunky Vegetable-Lentil Soup

Makes: 6 servings
Serving size: 1 1/2cup Yield: 9 cups
Prep 25 mins Cook 30 mins to 31 mins Start to Finish 55 mins
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 can  vegetable broth
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1/4  of a head  napa 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 (g) 202,
  • Cobalamin (Vit. B12) (g) 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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