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Ingredients
US|METRIC
4 SERVINGS
- 1 cup dry lentils
- 1 cup carrot (chopped)
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic (minced)
- 1/2 tsp. dried basil (crushed)
- 1/2 tsp. dried oregano (crushed)
- 1/4 tsp. dried thyme (crushed)
- 1 bay leaf
- 3 1/2 cups chicken broth (or veggie broth)
- 1 1/2 cups water
- 1 can italian style stewed tomatoes (14.5 ounce size)
- 1/4 cup fresh parsley (snipped)
- 2 Tbsp. cider vinegar
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat25 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium120mg5% |
Potassium900mg26% |
Protein18g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber17g68% |
Sugars5g |
Vitamin A100% |
Vitamin C20% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Laura Kaff 3 years ago
Very nice... definitely needed two cups of lentils, but it had a great flavir, will definitely make again.
Alexis Martinez 4 years ago
I love this recipe but I like my soup thick, like a stew, so I always use 2 cups of lentils and 4 cups of veggie broth. I love veggies, so I’m generous with the carrots and celery as well.
Maha Hall 7 years ago
Really nice and easy. i blitzed mine to make it smoother. i felt that it could use maybe a 1/2 cup more lentils if you like it thicker.
Laina F. 8 years ago
It was good. We tasted more veggies than beans. I would add more beans. Maybe 2cups or 1 1/2cups beans. I would make it again.