| Lentil Soup |
| Number of Servings |
8 |
|
Serving Size |
1 cup |
| Preparation Time |
1 hour |
|
Cooking Time |
1 1/2 hours |
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| Quantities |
Ingredients |
| 2 cups (1 pound) | uncooked lentils |
| 1 cup | onion, finely chopped |
| 1 | carrot, chopped |
| 2 | cloves garlic, chopped |
| 8 cups | water (or vegetable stock) |
| 1 | bouillon cube (optional |
| 1 | bay leaf (optional) |
| | pepper to taste |
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| Equipment |
Instructions |
- large saucepan with cover
- measuring cup
- measuring spoons
- sharp knife
- cutting board
- stirring spoon
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- Rinse lentils and put in large saucepan.
- Chop onion, carrot and garlic. Add water and all remaining ingredients to lentils. Bring to boil.
- Turn down heat and simmer until lentils are tender, about 1 1/2 hours.
- Remove the bay leaf. Serve or refrigerate or freeze ingredients for later use.
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| NOTES: Variations: Add one cup diced celery or potato during step Using bouillon increases the Sodium level.Serving Suggestion: Top with grated cheese and serve with wheat or bread rolls. |
| Nutrition Information |
| Calories |
200 |
| Total Fat |
.5 gram |
| Saturated Fat |
0 grams |
| Protein |
16 grams |
| Carbohydrates |
18 grams |
| Fiber |
18 grams |
| Sugar |
5 grams |
| Vitamin A |
30% |
| Vitamin C |
10% |
| Calcium |
4% |
| Iron |
30% |
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