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

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Middle Eastern
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 334
% Daily Value**
Total Fat 6g
9%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 80mg
3%
Total Carbohydrate 53g
18%
Dietary Fiber 16g
66%
Sugars 10g
Protein 13g
Vitamin A  93%Vitamin C  56%
Calcium  8%Iron  24%
Potassium  38%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lentil Vegetable Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

3 Tablespoons Olive Oil light
1 Green Bell Pepper chopped
8 Cups Water boiling
1 1/2 Cups Lentils dried
1 Cup Dry White Wine or vermouth
3 Celery sliced
2 Zucchini sliced
1 Teaspoon Basil dried, crumbled
1 Onion chopped
3 Cloves Of Garlic minced
3 Cans Tomato Sauce (8 oz. cans)
1 Cup Brown Rice long-grain * se
3 Carrots sliced
2 Potatoes red, diced
1 Teaspoon Thyme Leaves dried, crumbled
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Directions:

1. Heat oil in heavy large saucepan over medium-high heat.

2. Add onions, green pepper and garlic and saute until tender, about 5 minutes.

3. Add remaining ingredients. Cover and simmer until lentils and rice are tender and soup is thick, about 1 hour, 15 minutes.

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Dietary Notes:
This recipe is very low-sodium with 79.75mg per serving, low-saturated fat with 0.75g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 93% of your daily recommended intake per serving. This recipe is high in Vitamin C with 56% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, Potato, Rice, Sulfites, Garlic, Celery, Onion, Olive Oil allergies.
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