Rating: 4.5 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 14 Ratings

Serve this low fat, high fiber soup as a light lunch or with a sandwich for dinner.

Source: Better Homes and Gardens

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Recipe Summary test

cook:
50 mins
total:
50 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

210 calories; fat 3g; carbohydrates 35g; insoluble fiber 15g; protein 13g; vitamin a 3692.9IU; vitamin c 28.9mg; sodium 938mg; calcium 80.8mg; iron 4.7mg.
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