Servings Per Recipe: 4
Amount Per Serving
% Daily Value**
Total Fat 15g
Total Carbohydrate 101g
Vitamin A 8% Vitamin C 33%
Potassium 35% 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 and Macaroni Soup
Date Added: May 06, 2012
This flavorful and filling soup, chock-full of vegetables, lentils, and pasta, needs only some crusty bread to become a meal. This is great on a cool fall evening with some crusty bread and a glass of wine!
1. Wash the lentils thoroughly. 2. Place them in a large saucepan with cold water to cover and cook over medium heat for about 1-1/2 hours, until tender. 3. In a separate saucepan, heat the oil. Add the celery and onions and saute until golden brown. 4. Add the tomatoes and simmer for 10 minutes. Add to the lentils. 5. Bring 2 Qts. of salted water to a boil in a kettle. 6. Add the macaroni and cook for 10 minutes. Drain. 7. Add the macaroni to the lentils, season with salt and pepper and simmer slowly until the pasta is tender. 8. Serve accompanied by a tossed green salad and a favorite cheese. Comments on Lentil and Macaroni Soup Recipe:
This recipe is low-sodium with 26.5mg per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 33% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Celery, Onion, Olive Oil allergies.