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Italian Lentil Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Middle Eastern
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Italian Lentil Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

1 Cup Lentils 1 Cup Lentils soaked 8 hours
1 Cup Frozen Corn 1 Cup Frozen corn preferably shoepeg
16 Ounces Tomato Sauce 16 Ounces Cans tomato sauce
1 White Onion 1 White onion slices
8 Unit Olives 8 Unit Kalamata (Greek) olives halved and pitted
2 Tablespoons Olive Oil 2 Tablespoons Olive oil or lard
1 Quart Water 1 Quart Water hot
1 Cup Mushroom 1 Cup Sliced mushrooms
6 Ounces Cheese Tortellini 6 Ounces Cheese tortellini
2 Unit Cloves Of Garlic 2 Unit Clove Of Garlic peeled
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Directions:

1. Cook tortellini and drain.

2. Heat 2 tablespoons olive oil in skillet or wok (med.

3. sized). dump in onion, mushroom and garlic all at once and stir fry until mushroom and onion are tender.

4. Put beans in large saucepan with water and tomato sauce.

5. Bring to boil and add corn, olives, and mushroom mixture.

6. Simmer 1 hour or until thickened and lentils are done, stirring often.

7. Add tortellini, simmer 5 minutes, and then serve.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Tomato, Cheese, Corn, Garlic, Onion, Olive Oil allergies.
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