Email to Debbie Powell      

Recipe Categories: Tag's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES ChristmasFood COOKIES CORE CROCKPOT DESSERTS FISHandSEAFOOD FRUIT JAMSandJELLIES MEATS Mexican PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SnackIdeas SNACKS SOUPSandSTEWS TIPS VEGETABLES

Rustic Tomato Lentil Soup




Source of Recipe


Sparkspeople


Recipe Introduction


Serving Size: 1 serving



Amount Per Serving


Calories 242.1

Total Fat 7.8 g

Saturated Fat 1.1 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 5.1 g

Cholesterol 0.0 mg

Sodium 703.1 mg

Potassium 766.0 mg

Total Carbohydrate 36.7 g

Dietary Fiber 8.2 g

Sugars 3.7 g

Protein 8.4 g





List of Ingredients




as much garlic as you can stand, minced
1 medium onion, diced
3 medium carrots, diced
2 tbsp olive oil
2 stalks celery, chopped
6 cups vegetable stock
1 28-oz can diced tomatoes, including juice or 5-8 diced fresh tomatoes + 1/4 cup water
2 cups cooked or canned lentils
pepper (to taste)
cayenne pepper (to taste)
1 cup dry pasta (any short kind)


Recipe



1. In a large soup pot, sauté garlic, onions, and carrots in oil on medium-high heat until the onions are translucent. Add the celery, stock, tomatoes, lentils, pepper, and cayenne and bring to a boil. Reduce heat to low and simmer for 20 minutes or until carrots are tender. Add pasta and simmer to 10 more minutes before serving.

Makes 4 servings.


5 Points Per Serving